100% Marsanne from loess soils at Larnage that abut Hermitage. Vendome's name for plot is "Chapelle". Grapes are hand-harvested then destemmed, pressed, steel vat fermented until specific gravity 1040, then new 228-litre oak (steamed not toasted) cask fermented, raised 10 months, malo blocked, first year 2023, wide bottle, organic wine, 2,500 bottles produced. "Yellow robe; the nose has a walnut aroma up front, a peach, infused herbal tea backdrop, discreet cooked lemon. The palate opens with elegance, holds attractive gras, is a little locked away for now, but the quality of the gras - its relaxed nature - bodes well for the future. The length works well, is refined and sure. This is classy, serene. Decant it. 13°. 100% Marsanne. 2030-31 Oct 2024 ****(*) on Drink Rhone, John Livingstone-Learmonth "Pure Marsanne grown on loess next to the Hermitage Hill. Fermented in 500 litre new French oak, but this is steamed, not toasted. Bold pear and peach fruit with lovely density, showing richness but also freshness. Has a fine spicy dimension with beautiful weight and balance. Amazing texture to this wine". 95/100 Jamie Goode on wineanorak.com

50% Muscat d'Alexandre and 50% Muscat a Petit Grains fermented on skins. "Light orange in colour, this blend of two Muscats (Petit Grains and Alexandria macerated for 14 days) is fragrant and perfectly pitched, with gorgeous notes of orange peel, dried leaves, apricot and mango. It's so well balanced, being both floral and a little rusty and leafy. The palate is concentrated, with really good presence and a long, spicy, cumin-infused finish. It's still fruity enough not to be overtly savoury, but also not massively flowery and exotic. It's so spicy! This has good tension, no flab, it's all tucked in, with a good solid chalky grip". 95/100 Natalie Earl in Decanter Magazine Drinking Window: 2025 - 2029

80% Grenache, 20% Syrah Cotes du Rhone Fruits Rouge is made from Grenache from the commune of Sainte Cécile-les-Vignes and Syrah grapes from the garrigues in Tulette. These combine to produce a bright, clear wine, with a beautiful aromatic character - the wine is fresh, refined and delicate. A little beauty by this great vigneron.

Syrah 50% from Mercurol (1970s) & 50% from Larnage (early 2000s), destemmed, 21-25 day concrete vat vinification at 26°C, pumping overs, 2 x part vat empting/refillings, concrete vat raised until March, then raised 1-2 year 600-litre oak casks another 9-10 months, unfined, filtered, 2,000 bottles made. "This is from loess soils in Larnage and granitic soils in Erôme, aged 6 months in concrete and 1 year in barrel. Fresh and vivid with nice brightness to the juicy red fruits. There’s also some red cherry and a bit of plum. Hints of olive and black cherry, too. Very fine and expressive". Jamie Goode on wineanorak.com 94/100

Notes of grapefruit, guava and melon on the nose, easing to crisp palate of lemon, peach and white pepper with a good length. Pairs perfectly with white meats and shellfish, or enjoyed on its own!

From a beautiful new northern site of Saint-Joseph on beaitiful granitic soil. A small allocation in 2023, so grab it now before it gets snapped up soonest!

Pressed from the second cut of fruit destined for Pelegrim NV, this rosé offers a new expression of the same grapes. Naturally fermented in barrel and stainless steel, then aged for 10 months. Pale, bleached coral with delicate pink fruit and a touch of wild yeast complexity. Second-pressings (around 10%) of sparkling wine fruit. Fermented in barrel and steel with indigenous yeast. Left for 10 months before blending and bottling with a small sulphur addition. Contains harmless tartrate crystals. Colour: Bleached coral Nose: Stone fruit, white cherry Palate: Raspberry, red apple, pear Food Match - Miso salmon, goats cheese tarts, thick-cut ready salted crisps.

A really smart take on Pinot Noir from Vincent Chansault. Made with lovely Pinot Noir fruit from cool vineyards in the western Aude. Cool, clear, lifted and delicious Pinot Noir.

From a beautiful northern site of Saint-Joseph on beaitiful granitic soil. This wine is the geeks secret. We have a little more allocation in 2023, so grab it now before it gets snapped up soonest.

Winemaking Grapes were destemmed into a variable stainless steel tank, with fermentation taking place slowly via indigenous yeasts. After two weeks of skin contact, the wine was pressed and aged for six months in tank and old Burgundy barrels, then bottled by gravity in August 2024. Tasting Notes Nose: Orange blossom, honeysuckle Palate: Apricot, dandelion Food Match Seafood, salads or light pasta dishes.

Classic Picpoul de Pinet with a pretty floral nose, very refreshing on the palate and an attractive grapefruit and lemon peel finish. This is a really lovely vintage from our friends at Domaine de Castelnau, great growers of Picpoul de Pinet.

Winemaking Picked in October 2023. A blend of two blocks: clone 121 from 2019 vines and clone 95 planted in 2009. Grapes pressed and settled before fermenting cool in stainless steel with added yeast. Tasting Notes Nose: Ripe citrus, orchard fruit Palate: Stone fruit, crisp, fresh and clean Food Match Creamy fish or chicken dishes, seafood, simple weeknight meals.

Pinot Gris is rare in Stellenbosch. The fruit comes from the Newlands Farm planted on granite and sand with chunks of 'koffieflip'. Grapes are fermented like a red wine to preserve the colour and flavour trapped in the skins. Fully destemmed and fermented in open top fermenters with 6 days on the skins. Watermelon pink in colour with pink rose petals, violets, fennel and hints of pickled ginger, rhubarb and red plums. Tangy red berries and Moroccan spice on the palate. Fresh and crunchy with just the right amount of tannin to clean the palate.

Wonderful and characterful small estate Picpoul from a great and talented family. Our partners for many years.

A delightful, classy and juicy bistro-styled blend of Merlot, Carignan, Marselan and Mourvedre. Charming and attractive fruit. Punches well above its weight.

Pretty aromas of yellow fruits such as peaches, citrus & pineapple with hints of linden and chamomile. The palate is lively, fruity and well-balanced, with good length.

Something different. 100% Sangiovese from two high altitude sites (at Radda and Lamole). The grapes are picked late to get maximum ripeness from these beautiful high-lying vineyards. Fermented in cement tanks with 20% whole bunches. The long maceration of 4 months gives the wine a wonderful lifted fruit character, which differentiates it from the more classic styles. The Wine Advocate:cWith its elegant white wax capsule, the Tenuta di Carleone 2022 ‘Il Guercio’ is partially made with feet-stomped Sangiovese (and up to 50% whole-cluster fruit) sourced from the village of Lamole, with its verdant vineyard landscapes and high elevations. This IGT red is balanced and bright with a lean consistency. The fruit tones are presented with good intensity and layered nuance. You get some of the bitter flavours from the skins (from extended maceration), red apple, wild herb, blue flower and crushed stone. Drink now-2035. 95 points Vinous: The 2022 Il Guercio is laced with hints of wild cherry, kirsch, dried flowers, mint and white pepper. High-toned aromatics remind me of Gianfranco Soldera’s Brunellos, This ethereal, gracious pure Sangiovese needs time in bottle to come together. It is undeniably attractive. Drink now-2037. 94 points

Jancis Robinson MW: 100% Sangiovese picked three weeks before the main harvest. No green harvest. Whole-bunch pressed. Certified organic. Minimum skin contact. Cold-fermented spontaneously in concrete. Natural nose and fresher and more structured than most. More flavour and more acidity than the average Provençal pink. 16.5/20 points