The second release of this cuvee from the brilliant Daniel and Cathy Laffite based in Tautavel. These guys have some of the most beautiful vineyards we have ever seen, and they are worked with utmost care and respect in an organic way. Glorious Grenache and Carignan deliver so much pleasure with beautiful fruit, great minerality and supple, savoury tannins. DELICIOUS.

55% Sauvignon Blanc 45% Semillon Certified Organic.Tropical nose with some smoke. Good weight and viscosity with a lightness of touch too. Sweet but not cloying.

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A True Blouge has arrived. In our opinion, the very best of the light red/mixed grapes/blouge style. It’s sappy, herbal and aromatic, the fruit is lythe, alive, long and lifted. Colour is extraordinary, but with the interest and complexity in the wine - it’s not just pretty coloured glou glou - it’s really vinous and interesting. Serve cool. It's made by Vincent Chansault who's day job is to make the brilliant Domaine Gayda wines. This is from his personal project in Minervois La Liviniere. It's a co-ferment of a single, 70yo co-planted vineyard in La Liviniere Minervois of Cinsault (red), Bourboulenc (white) and Grenache Gris (pink). Fermented wild in whole-bunches. 2,000 bottles produced. We have a nice chunk, but it won't last forever. One of the wines of 2025. Definitely the wine of the summer!

55% Sauvignon Blanc 45% Semillon Certified Organic.Tropical nose with some smoke. Good weight and viscosity with a lightness of touch too. Sweet but not cloying.

Another great but unsung white wine of the Roussillon. A blend of Grenache Blanc and Maccabeu. Outstanding wine that is intense and tangy from the high elevation vineyards. This cuvee ages gracefully for 10++ years. A bargain bottle from breath-taking vineyards that are beautifully worked by the master Eric Laguerre.

Davide Bottai is the fourth generation to produce wine at Castellaccio. The vineyards are all high elevation for the Chianti Classico DOCG, all between 500m and 700m. Split between Lamole and Lucolena, including some of the highest vineyard sites, and, THE very highest vineyard site in all of Chianti Classico. The Coste de Felice 2023 sees fruit from vineyards in both Lamole and Lucolena - organic, 100% Sangiovese. The grapes are hand harvested. Grapes are sorted further and softly crushed. The wine sees a natural, wild ferment in cement tank, and after completion, is run off to large old botti (wooden cask} to age for 12 months before bottling. The wine rests for a further 6 months in bottle before release. Wow! What a gloriously pure, red-fruited nose with floral and savoury elements. Simply glorious. On the palate, the attack is a similar injection of bright red fruits - so pure and seamless until the pitch-perfect acidity and glorious kick of beautifully done Sangiovese tannins kick in. This is energetic, salty, mineral wine of the highest order. Or, as Giampaolo Chiettini says "It's a wine that is hugely enjoyable, and one with a rebellious soul". Davide (with Giampaolo Chiettini by his side) has produced a wonderful style of Chianti Classico from this nearly once-abandoned part of the DOCG. Mark our words, these wines shall further add to the work of other great domaines of re-establishing these wonderful, high-altitude vineyards.

Proper Crozes-Hermitage style Syrah - nice bright berry fruit, a bit of a dark chocolate bite, nice crisp acidity and tannin, tastes almost cool/minty. A satisfying meat wine.

Outstanding Chianti Classico Riserva from the cooler north west of Chianti. Grown on soils very similar to Felsina's vineyards in Berardenga, this cooler terroir in Argiano helps produce a wine of great energy, elegance and inherent harmony. La Vigna di San Martino ad Argiano is the personal project of Giampaolo Chiettini. Giampaolo spent a good number of years working alongside Paolo di Marchi at Isole e Olena where he fell deeply in love with Sangiovese and honed his skills and became a very highly regarded winemaker of the region. Antinori and Ca' del Bosco have also used Giampaolo's services over the years. He still consults and makes wine for the outstanding Castagnoli and brilliant newcomers Ejamu amongst others. This personal project comes from a beautiful, tiny (1ha!) vineyard in Argiano in the San Casciano Val di Pesa commune. Organic Sangiovese grapes are destemmed and gently crushed then undergo wild fermentation with natural yeasts. The wine is bred in used tonneaux. Giampaolo's trained, light hand in the cellar has helped produce a really rather wonderful Chianti Classico Riserva. This 2022 knocked us out. Immense energy and focus to the wonderful fruit and character. Only 2,000 bottles produced. This wine proves utterly marvellous drinking now, but shall age gracefully and beautifully for many years. We can't wait to follow the evolution!

Very rare, very low production. One of the legendary white wines of the Roussillon grown at elevation (500m) in a vineyard called 'Le Soula' (the name adopted by the neighbouring estate Eric Laguerre was once involved with) high in Saint-Martin-de-Fenouillet, on granite soils. Mineral, taught, fine and long with beautiful texture. A blend of Marsanne, Roussanne, Rolle, Grenache Blanc and Maccabeu. Outstanding wine which can age gracefully for 25++ years. Beautiful vineyards that are beautifully worked by the master Eric Laguerre. After first visiting the vineyard back in September 2009, we are very happy to now be importing the wines from Domaine Laguerre exclusively to the UK market. The Rhône cannot make white wines like this, although they carry a far higher price which somehow, wrongly, implies that they are somehow better, more valuable. This wine. Spliced by acidity that is so laser focused yet so gentle that it feels like the fall of spring petals through sunlight and falls like a blade of obsidian leaving a cut so fine that only the air drew breath in its wake. This wine. Tastes of Reine Claude plums so sweet the flesh has turned liquid to honey inside the green-gold skin, of cardamom husk caught in the pot of cream coddling slowly on the stove; of pink grapefruit and sucking on a twist of aromatic peel. Exquisite freshness; nacreous beauty; and yet almost shockingly bare of winemaking tricks. It's beautiful. Complete. A lunar cycle in the glass; waxing crescent, waxing gibbous, waning gibbous, waning crescent. GV (TC)

This modern, crisp white demonstrates bright citrus characteristics on the nose, while offering deliciously vibrant apple fruit flavours and a zesty twang courtesy of the Sauvignon Blanc on the palate. A long clean finish with hints of grapefruit.

Outstanding Chianti Classico Riserva from the cooler north west of Chianti. Grown on soils very similar to Felsina's vineyards in Berardenga, this cooler terroir in Argiano helps produce a wine of great energy, elegance and inherent harmony. La Vigna di San Martino ad Argiano is the personal project of Giampaolo Chiettini. Giampaolo spent a good number of years working alongside Paolo di Marchi at Isole e Olena where he fell deeply in love with Sangiovese and honed his skills and became a very highly regarded winemaker of the region. Antinori and Ca' del Bosco have also used Giampaolo's services over the years. He still consults and makes wine for the outstanding Castagnoli and brilliant newcomers Ejamu amongst others. This personal project comes from a beautiful, tiny (1ha!) vineyard in Argiano in the San Casciano Val di Pesa commune. Organic Sangiovese grapes are destemmed and gently crushed then undergo wild fermentation with natural yeasts. The wine is bred in used tonneaux. Giampaolo's trained, light hand in the cellar has helped produce a really rather wonderful Chianti Classico Riserva. This 2022 knocked us out. Immense energy and focus to the wonderful fruit and character. Only 2,000 bottles produced. This wine proves utterly marvellous drinking now, but shall age gracefully and beautifully for many years. We can't wait to follow the evolution!

Vicentini is a family business where Agostino works with his wife, Teressa, and their children Emanuele and Francesca. Based in San Zeno, a village at the mouth of the Val d‘Illarsi which resides inside both the Soave and Valpolicella DOCs, but is outside of their respective Classico zones. But don't let this last point cloud your vision to their outstanding wines produced in two distinct and great terroirs. The first terroir is on volcanic rock within the Valle dei Ciliegi, here the land is largely responsible for their "Valpolicella" and "Soave Casale". The second terroir is on limestone in the commune of Terrelunghe, where Garganega and Trebbiano di Soave are grown for the 'Terrelunghe' Soave. Organically farmed 30++ year old vines of Garganega and Trebbiano di Soave trained using the traditional pergola system deliver beautiful stone fruit with a lemon lift along with a touch of sweet almond and gorgeous aromatic, leafy herbs. Absolutely spot-on Soave! SO DELICIOUS.

Lots of Chianti character and bang for your buck here. The hand-picked grapes ferment for 10-15 days in stainless steel tanks at a controlled temperature of 28-30 °C. There is no wood maturation A great mid-week option for your spaghetti bolognese or pizza. Chianti Montespertoli is one of seven sub-denominations incorporated in the Chianti DOCG since 1984. It is located just south west of Florence in the heart of Chianti-shire. Fattorie Parri is a family winery, started when Novello Parri bought the first estate, called Tenuta Corfecciano in 1950. In the following two decades, the family successively bought Tenuta Ribaldaccio, Tenuta Il Monte and finally in 1971 Il Urbana, where the winery is now located. Of the total of 180 hectares of estate, 60 are planted with vineyards, 35 with olive trees, grain is produced and the rest is planted with forest. All in all, a classic Italian company whose roots literally lie deep in the soil of the Tuscan landscape. The daily management of the 3 companies is in the hands of Luigi Parri, together with his nephew Andrea and niece Paola Cantini. Oenologist Giorgio Tarzariol has been responsible for making the wines since 1972.

This full-bodied, cedar and richly tannic wine finishes with flourishes of cherry and vanilla. It's a bit modern and ripe but frankly delicious. Dom. La Lôyane: The Winemaker Established at the foot of the Notre-Dame-de-Grâce sanctuary in Rochefort-du-Gard, not far from the ancient marshes drained by monks in the Middle Ages, this estate, founded in 1994 from the merger of three small holdings, has demonstrated great consistency in quality. Succeeding his parents, Jean-Pierre and Dominique, Romain Dubois and his wife, Laure, now sole proprietors of the estate, have created a new cellar and converted the 20 hectares of vines to organic farming. A (very) reliable asset.

Vicentini is a family business where Agostino works with his wife, Teressa, and their children Emanuele and Francesca. Based in San Zeno, a village at the mouth of the Val d‘Illarsi which resides inside both the Soave and Valpolicella DOCs, but is outside of their respective Classico zones. But don't let this last point cloud your vision to their outstanding wines produced in two distinct and great terroirs. The first terroir is on volcanic rock within the Valle dei Ciliegi, here the land is largely responsible for their "Valpolicella" and "Soave Casale". The second terroir is on limestone in the commune of Terrelunghe, where Garganega and Trebbiano di Soave are grown for the 'Terrelunghe' Soave. Corvina (70%), Molinara (20%) and Corvinone (10%). Gorgeous, pale, juicy and joyous Valpolicella that has so much character and complexity but very little tannin and weight. So beautifully done. About as perfect and honest as a light red wine can be.

Serious Riserva. Wonderful depth and interest for a small price tag. Aged for three years in 30hl oak barrels, this Sangiovese is complex, interesting, deep and long - all the while keeping things bright and classical. An utter bargain. Chianti Montespertoli is one of seven sub-denominations incorporated in the Chianti DOCG since 1984. Fattorie Parri is a family winery, started when Novello Parri bought the first estate, called Tenuta Corfecciano in 1950. In the following two decades, the family successively bought Tenuta Ribaldaccio, Tenuta Il Monte and finally in 1971 Il Urbana, where the winery is now located. Of the total of 180 hectares of estate, 60 are planted with vineyards, 35 with olive trees, grain is produced and the rest is planted with forest. All in all, a classic Italian company whose roots literally lie deep in the soil of the Tuscan landscape. The daily management of the 3 companies is in the hands of Luigi Parri, together with his nephew Andrea and niece Paola Cantini. Oenologist Giorgio Tarzariol has been responsible for making the wines since 1972.

Vicentini is a family business where Agostino works with his wife, Teressa, and their children Emanuele and Francesca. Based in San Zeno, a village at the mouth of the Val d‘Illarsi which resides inside both the Soave and Valpolicella DOCs, but is outside of their respective Classico zones. But don't let this last point cloud your vision to their outstanding wines produced in two distinct and great terroirs. The first terroir is on volcanic rock within the Valle dei Ciliegi, here the land is largely responsible for their "Valpolicella" and "Soave Casale". The second terroir is on limestone in the commune of Terrelunghe, where Garganega and Trebbiano di Soave are grown for the 'Terrelunghe' Soave. The 2022 vintage of this extraordinary wine was awarded Tre Bicchieri in Gambero Rosso 2025 edition. Beautiful, direct wine with tension and intense, spicy stonefruit and citrus fruit which is tangy, salty and stony. Brilliant, brilliant wine. The Casale vineyard is outside of the Classico zone, but consistently produces one of Soave’s most heralded and best loved wines. The fifty year old vines on volcanic soil give very low yields producing a wine of great balance and real interest. The grapes are hand-picked, sorted and de-stemmed before being fermented in temperature-controlled steel vats. Winemaking is hands off and the fruit speaks directly of this wonderful, carefully worked site. Outstanding stuff.

Alain Geoffroy's estate produces this old vine premier cru from the Vau Ligneau vineyard in the cooler far west of Chablis, accepted as one of the region's best examples of this vineyard. The vines are on Kimmeridgian soils, rich in minerals and oyster fossils. Crunchy green apple on the palate. Plenty of acidity to keep the palate fresh with a stony character on the finish. Appealing and ready now, perhaps best to drink this over the next two to three years. Geoffroy recommends pairing the wine with cooked oysters, fine poultry, veal escalope or cheese.

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".

Ripplingly good value. Candied fruits and honeyed richness. Impossibly ancient family grower.

Classically made Champagne with grapes sourced from Premier Cru vineyards in the Marne Valley, a blend of Pinot Noir and Chardonnay from the Côtes des Blanc. This wine spends 24 months ageing prior to disgorgement. Top quality Premier Cru Champagne with full flavoured intense developed citrus and floral aromas. There is a joie de vivre about this wine that makes it very easy to drink and enjoy. Very good value.

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".