New to the range

Known as the Ch Yquem of the Loire, Ch de Fesles' Bonnezeaux is an astonishing wine made from Chenin Blanc. 100% botrytis affected grapes picked over 6 'tries' or passes through the vineyard. Unctuously sweet with 175g/lt residual sugar, yet fresh and tangy acidity makes it incredibly long and satisfying.

96 points Tim Atkin 95 Points �Best Cabernet Franc from Chile �Again, the cooler vintage seems to have favored the 2013 Franco, which came through as complex, compact, powerful and elegant. This time it's not a pure varietal, as it contains some 6% Cabernet Sauvignon in the final blend. This is a Cabernet Franc all about finesse but with enough power and character. It's very floral and exuberant�, Luis Gutierrez, Wine Advocate, 28th Apr 2017

92 Points James Suckling, 92 Points Robert Parker Maquis Lien is a hand-crafted blend, resulting in a distinctive wine that reflects the special plot of land the Hurtado family owns in the Colchauga Valley in Chile. The vineyards and winery are located at the confluence of two historic rivers, which brought down sediments from the Andes that established the vineyard's alluvial soils. The same river canyons channel cool breezes from the Pacific Ocean, contributing to the wine's rich fruit character. The nose is very harmonious and the varieties feel very integrated; the Carm�n�re does not dominate the aromas and is nicely blended with the others. There is an extra spark of freshness here along with more restraint and seriousness. A red blend of finesse.

96 pts James Suckling 93 pts Robert Parker 95 pts Decanter World Wine Awards 96 pts Argentina Wine Awards Gold A rich and juicy wine with chocolate and berry character. Full body, soft and velvety tannins and a flavourful finish.

James Suckling 94 Points A top blend from Marcello here. His wines are all natural, and we are delighted to have them back after an absence of a couple of years. This blend (2015 vintage) is produced from handpicked grapes which underwent a micro fermentation with natural yeasts prior to being aged in oak for 20 months. This is a seriously good wine, more savoury and elegant than fruit driven, with noticeable vanilla on the finish.

Marcelo creates award winning wines in Valle de Uco, Argentina and in Pomerol, France. His two great passions in life are his love for making music and for making fine wines. This wine is sourced from the Vineyard in Tunuy�n, Valle de Uco where the soils are loamy-silty of alluvial origin with gravel in the subsoil. A rich Chardonnay with pleasant light yellow color, good structure and great acidity. The nose is an enticing, full fragrance, lemon dance of sea salt and delicate fresh notes. This wine is all about texture and preserving the subtle and delicate characteristics of the varietal. It's bouquet is full from a creamy mix of pears, peaches and very refined toast that finishes with a film of citrus covered cashews. A very pleasant gentle entry In the mouth. It's natural acidity makes it an elegant wine in the middle mouth with a long and persistent finish. A simply delicious chardonnay. Hand-picked, 82% of the wine is fermented in stainless steel tanks without going through oak barrels to preserve the varietal freshness. Only 18% ages 6 months in French Oak barrels (1st and 2nd use) in order to increase its complexity and persistence

Red with violet tones, bright and very expressive. Red mature fruits like plum and cherry and black fruits like dry figs. A spicy aroma characteristic from the Malbec of Cafayate. Vainillas, chocolate and caramel aromas from the oak aging. Palate: with a sweet and harmonic entry and a balanced acidity. Firm tannins, long finish and persistence

Elegant greenish-yellow with brilliance and vibrancy. Complex, it invites discovery of its descriptors in notes of honey and white fruits. Well-integrated oak. Balanced attack with sweetness and freshness, full on the palate, with a long and attractive finish.

Intense red ruby with black and violet tonalities. Red mature fruits with spicy notes of eucaliptus, figs and mentol. Chocolate and vanilla aroma from the french oak barrels. Intense and sweet entry due to the mature and firm tannins Medium and high entry with a naturally balanced acidity. Long finish. With its structure its a wine that can be stored for 12 years Tim Atkin 92pts

Region-level wines from top producers have become the best source of value in Burgundy. This bottling from Armand Heitz is case in point. Rich and toasty, yet fresh and mineral-driven, this is classic White Burgundy that you can treat as an everyday wine. Tastes like: Ripe peach, toasted bread, vanilla, smoke. How to drink: Chilled, but not cold, alongside roast chicken or seafood in cream sauce.

Marqu�s de Burgos is the Ribera del Duero operation of Bodegas LAN. Established experts in Tempranillo in Rioja, they embarked on a search for prime vineyard sites within the Ribera del Duero region, where this famed grape also thrives. Their thorough search led them to the village of Quintana del Pidio and old bush vine vineyards producing low yields of very intensely flavoured grapes. Mar�a Bar�a is at the winemaking helm and perfectly marries the exuberant berry fruit aromas of Tempranillo with subtle spiciness from measured use of oak. On the nose, pronounced aromas of wild berries are married with floral notes and hints of vanilla and liquorice. Full bodied on the palate, with firm but ripe tannins and a refreshing acidity, which carries the concentrated flavours onto the lingering finish.

Absolutlely divine pet nat from Gramiller. So fine, fruity and fresh. Elegant. 95% Clairette Brut, sown with 5% Syrah which gives it aromas of small red fruits and so much more. An outstanding effort.

Fruit! Glorious fruit! Oh my, what a delicious wine made up of Alicante Bouschet 70% and Grenache Noir 30%. The very friendliest Alicante we have ever tasted. Dreamy, sweet blueberry and fresh blackberry fruit that is pleasingly aromatic, juicy, seamless that sits just right on the palate. Perfect for when you want the pleasures of gorgeous fruit with nice depth and presence but with a delightful lightness of touch because of the moderate alcohol (only 12% abv) and pleasingly light, soft tannin. Utterly great on its own or with lighter meat dishes. Wonderful and unique. "Rhonejolais", if you will.

A tiny production cuvee from the team at Gayda, Only 263 bottles filled from a tiny argilo-calcaire vineyard ''Los Blancassas' located in Opoul-Perillos in the Roussillon, planted to Carignan Blanc in 1903. Even fruit from the oldest Carignan Blanc vines can come out a little skinny when vinfired white and used as a single varietal wine. This is a great effort, using the grape skins in fermentation and maceration. The fruit sees 10 days whole-bunch skin contact (foot crushed to release some juice), 100% natural wild ferment with no additions. The temperature is kept low (around 12/14c to avoid too much extraction). One small pigeage each day. It is then pressed and then bred for one year in a single used 228 litre barrel. 25ppm total sulfur added at gravity bottling. Limited to 12 bottles for the UK. Grab one now!

100% Sauvignon grown on selceted plots of argilo-calcaire soils that's harvested at night to preserve all the elegance of the grape. De-stemming, cold maceration on the skins, static draining, pneumatic pressing, settling of the must in cold conditions and fermentation with temperature control (18°C) and a few months further aging in steel tanks. Brilliant yellow colour with green tints. A wine with powerful aromas of exotic fruit on the nose, but comes on a little more citrus on the palate (lemon and grapefruit). A very good effort. Serve chilled (8°-10°C) as an aperitif, with a salad or seafood.

Straw colour with youthful green hues. Guava and stone fruit aromas with a touch of ripe melon, rose petal and lychee notes. Wonderful mouth-filling flavours, an excellent fine acid structure and crispness and a lingering, stylish dry finish. A cracking wine from this very under-rated grape variety.

Natural, organic Macabeu from a beautiful vineyard in Calce, Roussillon blended 50/50 with Chenin Blanc from Aveyron in central France! The Chenin Blanc is from Vincent's friends at Coultades du Coustoubi. The '78' moniker comes from both postcodes being added together - 66 for Roussillon and 12 for Aveyron. The blend makes for a wine of great character with a precise, floral nose, a good body that has great tension with fine acidity. Really interesting and ultimately, hugely satisfying wine. Vincent Carreras has been working in wine industry for 13 years. For nine years he worked for a winery in the south of the Roussillon – Andy Cook’s Mas Cristine and Coume del Mas. Working in the vineyard, cellar and commercial activities – the whole shebang! For four years now he has been employed by a family winery based in Maury - Clos des Vins d'Amour. Who work 25 hectares organically in the west of Roussillon. Mostly in commercial activities, but also working in the cellar. Alongside this, in 2016, Vincent started a new project - Domaine Odyssée. The 3.5ha of vineyards are in Calce and Baixas, in a heart of Roussillon. The sites are small, but unquestionably some of the most beautiful we have seen. Vincent draws on the experiences mentioned above and his time in New Zealand (2011), Argentina (2012) and Bordeaux 2011 to help fully realise what he has there in his exceptional terroir. Vincent works organically, using no weedkillers, no chemical products. He works by hand and with organic fertilizer (he is in conversion right now). He harvests his parcels by himself with friends and family. In the cellar, Vincent’s philosophy is a minimum of intervention – “To keep the fruit and the terroir”. The wines are extracted gently with just a little pump over. No filtration, no fining. The only preservative is a little dose of sulphites in very low quantities at bottling “It is important for me the stabilise the wine in respect of the future customers”.

Natural, organic Grenache from a beautiful vineyard in Baixas, Roussillon blended 50/50 with Fer Servadou from Aveyron in central France! The Fer Servadou is from Vincent's friends at Coultades du Coustoubi. The '78' moniker comes from both postcodes being added together - 66 for Roussillon and 12 for Aveyron. The blend makes for deep fruit, delicious, savoury and wholesome tannins in a really interesting, delightful wine. Vincent Carreras has been working in wine industry for 13 years. For nine years he worked for a winery in the south of the Roussillon – Andy Cook’s Mas Cristine and Coume del Mas. Working in the vineyard, cellar and commercial activities – the whole shebang! For four years now he has been employed by a family winery based in Maury - Clos des Vins d'Amour. Who work 25 hectares organically in the west of Roussillon. Mostly in commercial activities, but also working in the cellar. Alongside this, in 2016, Vincent started a new project - Domaine Odyssée. The 3.5ha of vineyards are in Calce and Baixas, in a heart of Roussillon. The sites are small, but unquestionably some of the most beautiful we have seen. Vincent draws on the experiences mentioned above and his time in New Zealand (2011), Argentina (2012) and Bordeaux 2011 to help fully realise what he has there in his exceptional terroir. Vincent works organically, using no weedkillers, no chemical products. He works by hand and with organic fertilizer (he is in conversion right now). He harvests his parcels by himself with friends and family. In the cellar, Vincent’s philosophy is a minimum of intervention – “To keep the fruit and the terroir”. The wines are extracted gently with just a little pump over. No filtration, no fining. The only preservative is a little dose of sulphites in very low quantities at bottling “It is important for me the stabilise the wine in respect of the future customers”.

Natural, organic Syrah from a beautiful vineyard in Baixas, Roussillon. Grown with great care and wildly fermented and aged in old oak barrels for 12 months. Lifted, expressive Syrah with pretty floral notes and minerally fresh red and black fruits with some spicy, meaty notes and soft texture but with some matter and with a welcome, silky fruit character. Charming Syrah. The name 'Chimichurri' is a nod to Vincent's beloved Argentina (see below) because of the wines spicy, meaty character. Vincent Carreras has been working in wine industry for 13 years. For nine years he worked for a winery in the south of the Roussillon – Andy Cook’s Mas Cristine and Coume del Mas. Working in the vineyard, cellar and commercial activities – the whole shebang! For four years now he has been employed by a family winery based in Maury - Clos des Vins d'Amour. Who work 25 hectares organically in the west of Roussillon. Mostly in commercial activities, but also working in the cellar. Alongside this, in 2016, Vincent started a new project - Domaine Odyssée. The 3.5ha of vineyards are in Calce and Baixas, in a heart of Roussillon. The sites are small, but unquestionably some of the most beautiful we have seen. Vincent draws on the experiences mentioned above and his time in New Zealand (2011), Argentina (2012) and Bordeaux 2011 to help fully realise what he has there in his exceptional terroir. Vincent works organically, using no weedkillers, no chemical products. He works by hand and with organic fertilizer (he is in conversion right now). He harvests his parcels by himself with friends and family. In the cellar, Vincent’s philosophy is a minimum of intervention – “To keep the fruit and the terroir”. The wines are extracted gently with just a little pump over. No filtration, no fining. The only preservative is a little dose of sulphites in very low quantities at bottling “It is important for me the stabilise the wine in respect of the future customers”.

Natural, organic Grenache Noir from a beautiful vineyard in Baixas, Roussillon. Grown with great care and wildly fermented and aged in tank. Floral, pretty and minerally fresh red fruits with soft texture and generous fruit. Really delightful Grenache. Vincent Carreras has been working in wine industry for 13 years. For nine years he worked for a winery in the south of the Roussillon – Andy Cook’s Mas Cristine and Coume del Mas. Working in the vineyard, cellar and commercial activities – the whole shebang! For four years now he has been employed by a family winery based in Maury - Clos des Vins d'Amour. Who work 25 hectares organically in the west of Roussillon. Mostly in commercial activities, but also working in the cellar. Alongside this, in 2016, Vincent started a new project - Domaine Odyssée. The 3.5ha of vineyards are in Calce and Baixas, in a heart of Roussillon. The sites are small, but unquestionably some of the most beautiful we have seen. Vincent draws on the experiences mentioned above and his time in New Zealand (2011), Argentina (2012) and Bordeaux 2011 to help fully realise what he has there in his exceptional terroir. Vincent works organically, using no weedkillers, no chemical products. He works by hand and with organic fertilizer (he is in conversion right now). He harvests his parcels by himself with friends and family. In the cellar, Vincent’s philosophy is a minimum of intervention – “To keep the fruit and the terroir”. The wines are extracted gently with just a little pump over. No filtration, no fining. The only preservative is a little dose of sulphites in very low quantities at bottling “It is important for me the stabilise the wine in respect of the future customers”.

Natural, organic Macabeu from a beautiful vineyard in Calce, Roussillon. Grown with great care and wildly fermented and aged in old oak barrels. Floral, racy and minerally with soft texture and generous apple and apricot fruit. Just lovely. Vincent Carreras has been working in wine industry for 13 years. For nine years he worked for a winery in the south of the Roussillon – Andy Cook’s Mas Cristine and Coume del Mas. Working in the vineyard, cellar and commercial activities – the whole shebang! For four years now he has been employed by a family winery based in Maury - Clos des Vins d'Amour. Who work 25 hectares organically in the west of Roussillon. Mostly in commercial activities, but also working in the cellar. Alongside this, in 2016, Vincent started a new project - Domaine Odyssée. The 3.5ha of vineyards are in Calce and Baixas, in a heart of Roussillon. The sites are small, but unquestionably some of the most beautiful we have seen. Vincent draws on the experiences mentioned above and his time in New Zealand (2011), Argentina (2012) and Bordeaux 2011 to help fully realise what he has there in his exceptional terroir. Vincent works organically, using no weedkillers, no chemical products. He works by hand and with organic fertilizer (he is in conversion right now). He harvests his parcels by himself with friends and family. In the cellar, Vincent’s philosophy is a minimum of intervention – “To keep the fruit and the terroir”. The wines are extracted gently with just a little pump over. No filtration, no fining. The only preservative is a little dose of sulphites in very low quantities at bottling “It is important for me the stabilise the wine in respect of the future customers”.

When we speak of Connivance, we mean a secret agreement, the pooling of a form of intelligence, with a convergence of ideas and actions.The idea of ??the Connivence cuv�e was born from a desire to share a common love of the land and good wine. It is also in this idea that the label was created, with two vines that intertwine to form one, thus showing the alliance of two winegrowers to create this wine. 50% Gamay from the Ch�teau du Moulin-�-Vent, and 50% Gamay from the Armand Heitz estate. This is a wine like no other, it is rich and powerful, yet delicate at the same time. The finish seems to go on forever, but it oh so subtle in doing it.It is Gamay fruit but with a more Cotes de Nuits edge to it. Amazing!

A really interesting and original wine produced by the eponymous Armand Heitz, a white-ish wine made from Gamay and Pinot Noir and barrel aged for 8 months. Fresh and crisp but with the structure you get from the skin contact. Drink like a white wine but try it with red wine friendly food.