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

The Gigondas Tradition is a blend of 80% Grenache, 10% Cinsault and 10% Mourvèdre. 10% is raised in used Burgundian barrels but the majority of the wine has been both fermented and matured in concrete, traditionally in other words. Jean-Baptiste Meunier took over this ancient family estate (dating from 1670) in 1988 and has quietly brought it to its current size of 9 hectares, with some of the Grenache vines now having achieved centurion status. Organic by inclination and with the occasional biodynamic impulse, Jean-Baptiste makes some of the best Gigondas that is available today.

New in for spring 2026, a deeply coloured but light and juicy, gluggalicious red wine at the entry-level from the Languedoc. Despite the deepish colour, the wine is floral, fresh and tasty with lots of delicious bright red fruits, a touch of pepper and just a lick of tannin to this gorgeous southern Cinsault. Summer in a glass. Get it, chill it, drink it.

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!

One of our best-selling Rosés and it is easy to tell why when you open a bottle. It has also changed name, The Trilogie has now become The Great Escape (La Petite Fugue). And it's just as much fun and just as delicious.

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

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.

A beautiful Langhe Nebbiolo that is 'Pinot-like' in style from this most exciting of winegrowers in Neive, now headed up by brother and sister duo Beatrice and Marco Rivetti. We have followed Cascina Vano with such excitement and are very happy to be now adding them to our Piedmont portfolio. The 2024 sees grapes from three different estate vineyards. Half of the blend is from a vineyard (located in the middle of a hazelnut grove) in Neviglie, a tiny village in Alta Langa at higher altitude (400-450m), and with a different microclimate than Neive (a lot more wind along with cooler temperatures). This site gives the wine its lifted, floral and fresh characters and fine acids. 30% of the blend comes from younger vines in the Rivetti MGA, where there is solid compact red clay together with the Sant'Agata marls, these provide characterful structure and tannins in the wine. Finally, 20% from a vineyard in the Basarin MGA. A young vineyard of six years that is beautifully exposed over Rabaja MGA. Here we have a sandy red soil of laminated marls. This site brings a lot of pure, juicy, fruity notes - beautiful cherry and wild strawberry. The blend of the above three sites all adds up to a vibrant, brilliant and true take on Langhe Nebbiolo. Simply amazing aromatics - sweet and pure red fruit, but floral - rosehip and violet and old school dustiness. The palate is SO full of tart red berries - crunchy, crunchy cherry, and a hint of blood orange. A clean, savoury minerality and a touch of earthiness/goodness. So drinkable, but so spiky with amazing acid/tannin intensity whilst remaining drinkable, complex and so, so lovely. Again, a beautiful style of Langhe Nebbiolo that is simply so right for this spring and summer.

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

From a vineyard located on the sandy banks deposited by the river Ouvèze. Vinified whole-bunch with a short maceration and then 6 months breeding in concrete vat produce a serious, deep and lush but mineral and savoury wine. A fifty-fifty mix of Clairette Blanc and Rose. A GREAT introduction to this most exciting of estates based in Vacqueyras and Gigondas.

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.

A wonderful Moscato d'Asti DOCG here from Beatrice and Marco at Cascina Vano. Not that the wine is marketed as such, but it is 100% from a single, old-vine vineyard that was 'brought' into the family's holdings when Beatrice and Marco's Grandmother married into the family Rivetti. The old-vine vineyard is in the heart of the Santo Stefano Belbo region where her family originate - the heart and soul of real Moscato d'Asti production. Floral, fresh, honeyed and beautifully balanced. Elderflower leads into orange blossom, lavender, honey, melon, peach, pink grapefruit and a gentle, gentle fizz dazzle you into submission. Serious quality here for the price. The style of "Alla Maestra" is really traditional, Beatrice and Marco's Grandmother's family and many generations before had been using the 'bag method' or 'bag filter' to make the Moscato in Valdivilla (hamlet of Santo Stefano Belbo). Valdivilla (along with Santo Stefano Belbo, Calosso, Mango and Camo) is considered to be the original heartland of Moscato production in the region. Beatrice and Marco's idea is to keep the tradition of the style of these wines even if they are no longer using the bag method. Pressure reached in the juice whilst fermentation is halted at 5.5% abv is 1.2 bar. They are keeping real freshness in the wine with a nice acidity and only a delicate 'perlage' (fizz) in amongst the sweet honey notes and all manner of fruits and flowers. Beatrice & Marco also feel this style opens up more options at the table - including savoury and umami matches as well as the classic fruit and sweet dishes. The Grandmother was known as a beloved teacher to many in this area and surrounding villages, hence the dedicated name "Alla Maestra" meaning "For the teacher". It seems in the case of this Moscato, Marco & Beatrice are our teachers too. Teachers of this wonderful, traditional style of Moscato d'Asti. Enjoy the lesson.

Theis cuvee is produced from 80% Clairette 20% Bourboulenc from a 1.5ha parcel on blue and yellow clay soils. It's harvested by hand, direct pressed and fermented with its native yeasts and aged in concrete eggs. It's floral and juicy with a lovely mineral focus. Certified Organic. Lovely wine for the table.

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.

A beautiful Barbaresco from this most exciting of Domaine's in Nieve, now headed up by brother and sister duo Beatrice and Marco Rivetti. We are very happy to be now adding them to our Piedmont portfolio. The 'Classico' label at Cascina Vano makes a very welcome return in the incredible 2021 vintage after being rested since the 1990 version. I mean, this is immense for the price considering Piemonte prices these days - where most new growers Langhe Nebbiolo are hitting the shelves around the £40 mark. Here we have three established (all vines 30yrs plus) estate vineyards, a south-east facing site in Canova MGA and a small south-east facing parcel near the top of the crest of Rivetti MGA and a slightly larger south-west facing parcel the other side of the hill finishing just above Borgata Rivetti. So, an interesting blend of very good vineyards in an as mentioned incredible vintage that is poised, direct, elegant and shining bright at well under forty quid - aren't we lucky? The vineyard sites average an elevation of 380m. In 2021 the grapes were harvested by hand in very late September into the first week of October. After destemming and a soft crushing, a natural fermentation occurs in stainless steel tanks at controlled temperatures. The wine is macerated on skins for 15 days. It is then run to 20 and 30hl Slavonian oak barrels for 24 months, with one decanting and racking per year. The wine is then put to bottle for at least six months. We've shipped these bottles a further two years down the line and the wine is in beautiful shape. A beautiful garnet colour with hints of burgundy and ruby. The nose is delicate and floral with lovely rose notes along with some mint and balsamic. The palate is classic and elegant with gorgeous pure fruit, beautiful acid, divine tannins and some spice and herbal notes on the charming long finish. Simply a great example to convince those of the beauty and value of Barbaresco wines.

Gorgeouly aromatic and open. Fine and detailed - beautiful SA Cinsault. The Cinsaut grapes come from the Rustenhof Farm in Faure. Vines are dry-farmed bush vines and planted on granite and sand. Grapes are fully destemmed before fermentation to preserve acidity and the wine is matured in 500l neutral oak barrels. Mick and Jeanine Craven started Craven Wines in 2014, sourcing fruit from single vineyard sites in and around Stellenbosch and making 'site-specific, honest wines'. Originally from Australia, Mick met Jeanine whilst working in Sonoma, California, before both moving to South Africa in 2011. All fruit sourced now comes only from vineyards whose farmers are dedicated to working their land organically. Stellenbosch has an array of different sites and terroirs allowing Mick to 'let the grapes do the talking…' Increasingly they work with farmers who understand the importance of cover crops and removing chemical treatments. The winemaking approach keeps things relatively simple; no cultured yeasts, enzymes or fining agents are added. Bottling is with minimal sulphur additions.

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.

An utterly outstanding Riserva Barbaresco from this most exciting of Domaine's in Nieve, now headed up by brother and sister duo Beatrice and Marco Rivetti. We have followed this Domaine with such excitement and are very happy to be now adding them to our Piedmont portfolio. Rivetti is a small MGA in the north-west of Barbaresco DOCG. The family's vineyard there is one of their most beautiful. The vineyard is exposed to the south-east and south-west, as it rides over the highest ridge. The elevation here is 350m and the soils are clay. The vines used in the Riserva are always the vineyards oldest, at forty years plus in age. In 2021 the grapes were hand harvested in the second week of October at perfect maturity in this great season. After destemming the grapes were softly crushed and natural fermentation started in stainless steel tanks at controlled temperatures between 25-28 degrees. Maceration on skins for three weeks with racking and returning the juice over the must twice a day to perfectly extract from this great harvest. The wine is then put to 20 and 30hl Slavonian oak barrels for three years. Then stored in bottle for at least ten months before release. This is the fourth release since the debut 2015 (2016 and 2019 released also). It is outstanding, really putting Rivetti MGA on the map like never before. In the glass the colour is quite a deep ruby red with orange hues. The nose is a real "Wow!" being both ethereal and intense. The palate is deeply flavoured and beautifully proportioned. It really is only just starting to reveal itself. If drinking now, you need a decanter, a large glass and a very good friend to share it with. We believe the wine shall really start coming into its own in 2030 and drink until 2050++. Bravo Beatrice & Marco and the family Rivetti.

Les Vignobles Foncalieu is a cooperative of more than 600 growers from across the Languedoc - a result of many small village co-ops being joined together over the years - covering a considerable spread of the region’s appellations and IGPs. This bottling is from vineyard parcels on several types of terroirs, from clay-limestone soils close to the Etang de Thau lagoon to slightly more inland hillsides on sandy and gravelly soils. It’s fermented in temperature-controlled stainless steel vats to preserve freshness. One of only three wines to score an 'Outstanding' score of 95/100 in a Decanter Panel tasting of Picpoul de Pinet AOP in Spring 2026. This goes to show the quality of Foncalieu's wines, and why we have worked with them for many years. This great value bottle shows proper Picpoul character, gorgeous texture, a wonderful freshness and real energy. Natalie Earl: "Bright and clear in the glass and in aromas, some green apple, herbs, iodine, sea spray, lemon rind. Huge acidity, lots of Picpoul character. Some weight, but it’s pristine in fruit and in its zesty intention to refresh". Heather Dougherty: "Juicy lemon and lemon zest aromas, joined by scrub herbs and hay on the palate. Lingers on the finish with a hint of lime zest bitterness". Wieteke Teppema: "Subtle nose of citrus, white flowers and green apple. Saline and oyster shell, with bay and thyme. Lovely, subtle mix, with some weight from lees ageing".

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.

Vincent Carreras’ first Rosé produced at the Domaine. A blend of Grenache, Syrah and the press juice of his Macabeu. All put to demi-muid and producing only 571 bottles. 84 bottles for the UK.

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