Beautiful fruity wine from Sicily, great value for money with citrus and juicy pear. Bright and pleasing acidity. Notes of minerals enhance the refreshing finish. Very smartly priced certified organic wine.

The 'house' Barolo from Rivetto. The only producer who grows organically and biodynamically and is certified in the DOCG. This beautiful Serralunga is grown on soils of Serravallian origin, which are clay-limestone. Soil with sub-alkaline reaction, with presence of magnesium, calcium and iron. On east, south-east and north-east slopes at between 340-420 metres altitude from the vineyards of Serra, Manocino and San Bernardo. Selection in stages, carried out three times in the 45 days before the start of the harvest. Manually harvested as late as possible. The must sees stem and grape seeds removal, pressing and room temperature maceration for two days, then cooled. Total duration of maceration is 20-25 days. The wine then sees natural fermentation on its wild yeast at 28-30° C. Malolactic completed. The wine is then aged in large Slavonian oak barrels (30hL) for 30 months, aged in bottle for a further ten months before release. A pale, elegant example of Barolo from Serralunga. Violets, rose hips, tobacco and leather are surrounded by gorgeous red fruits and elegant tannins. Enrico works wonders in this area to produces such ethereal, beautiful wines with grace and power that shall drink well on release and develop further interest for at least twenty years from this superb 2021 vintage. Certified organic by Bioagricert, certified biodynamic by Demeter. Recent vintage awards - 2020 17++/20 jancisrobinson.com 2019 93/100 Wine Advocate, 2018 95/100 Wine Enthusiast, 92/100 James Suckling, 17/20 jancisrobinson.com 2017 93/100 JS, 95/100 WE 2016 93/100 WA, 92/100 Decanter Magazine, 93/100 JS, 17+/20 jancisrobinson.com, 95/100 WE 2015 94/100 JS, 17.5/20 jancisrobinson.com

Alain Geoffroy's estate produces this old vine premier cru from the Beauroy vineyard, accepted as one of the region's best. This is a very classic style, with aromas of white flowers, tinged with honey and lemon and a rich, rounded palate with those benchmark flinty notes.

Davide Bottai is the fourth generation to produce wine at Castellaccio, an eleven hectare estate that historically sold its grapes as bulk. Even before Davide’s recent transformational changes, the winery was already a pioneer, having converted to organic farming in 2013 at the behest of his grandfather and the previous management team. The vineyards are all high elevation for the Chianti Classico DOCG, all between 500m and 700m above sea level where sandstone and quartz dominate the soils. The eleven hectares are split between Lamole and Lucolena, including some of the highest vineyard sites, and, THE very highest vineyard site in all of Chianti Classico. All of the beautiful fruit from these outstanding, unsung and nearly-forgotten terroirs see wild fermentation in concrete before aging in various vessels - 25hl, tonneau or untoasted Burgundy barrels. "Lama dell’Araldo" is a cru of 600 vines only on the southwest slope of Lamole at 600m altitude that benefits from long, sunny days that produce beautifully balanced fruit of great maturity. This site brings a wine with a well structured body with a vertebral column of vibrant acidity dictated by the altitude. The wine is aged in fine-grained tonneaux which help give a silky, elegant texture to enveloping, sunny, energetic liquid. A Sangiovese of finesse, and vibrancy. Outstanding. 600 bottles produced.

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.

The 'house' Barolo from Rivetto. The only producer who grows organically and biodynamically and is certified in the DOCG. This beautiful Serralunga is grown on soils of Serravallian origin, which are clay-limestone. Soil with sub-alkaline reaction, with presence of magnesium, calcium and iron. On east, south-east and north-east slopes at between 340-420 metres altitude from the vineyards of Serra, Manocino and San Bernardo. Selection in stages, carried out three times in the 45 days before the start of the harvest. Manually harvested as late as possible. The must sees stem and grape seeds removal, pressing and room temperature maceration for two days, then cooled. Total duration of maceration is 20-25 days. The wine then sees natural fermentation on its wild yeast at 28-30° C. Malolactic completed. The wine is then aged in large Slavonian oak barrels (30hL) for 30 months, aged in bottle for a further ten months before release. A pale, elegant example of Barolo from Serralunga. Violets, rose hips, tobacco and leather are surrounded by gorgeous red fruits and elegant tannins. Enrico works wonders in this area to produces such ethereal, beautiful wines with grace and power that shall drink well on release and develop further interest for at least twenty years from this superb 2022 vintage. Certified organic by Bioagricert, certified biodynamic by Demeter. Recent vintage awards - 2020 17++/20 jancisrobinson.com 2019 93/100 Wine Advocate, 2018 95/100 Wine Enthusiast, 92/100 James Suckling, 17/20 jancisrobinson.com 2017 93/100 JS, 95/100 WE 2016 93/100 WA, 92/100 Decanter Magazine, 93/100 JS, 17+/20 jancisrobinson.com, 95/100 WE 2015 94/100 JS, 17.5/20 jancisrobinson.com

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.

Davide Bottai is the fourth generation to produce wine at Castellaccio, an eleven hectare estate that historically sold its grapes as bulk. Even before Davide’s recent transformational changes, the winery was already a pioneer, having converted to organic farming in 2013 at the behest of his grandfather and the previous management team. The vineyards are all high elevation for the Chianti Classico DOCG, all between 500m and 700m above sea level where sandstone and quartz dominate the soils. The eleven hectares are split between Lamole and Lucolena, including some of the highest vineyard sites, and, THE very highest vineyard site in all of Chianti Classico. All of the beautiful fruit from these outstanding, unsung and nearly-forgotten terroirs see wild fermentation in concrete before aging in various vessels - 25hl, tonneau or untoasted Burgundy barrels. "Lennino" revisits an original "local recipe", blending Sangiovese - selected annually from the estate's top-performing crus - with 30% Trebbiano and Malvasia. In the 2024 vintage, the white grapes macerated for two months, extracting a flavour and texture that adds to the concentration in a charming, unique way. The result is a crystal-clear wine that evokes the finesse of a Fleurie, a Pinot Noir or a Poulsard, combining the joy of complex "glou-glou" with a deep and heartfelt historical nod. Unique, exciting and quite brilliant.

This open, expressive spaetlese perfectly demonstrates the quality of the iconic Wehlener Sonnenuhr. Succulent, like an over-ripe pear, with mint and mineral notes, cool and bright with tight lime acidity.

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".

The vineyard is situated at the top of Lirano Hill between Sinio and Serralunga d’Alba villages at 340-400m with exposure to the west, south and east on clay-limestone soils. Literally a few steps from the Barolo border. The vineyard is manually harvested in late September. The grapes are destalked and wildly fermented with their indigenous yeasts. The wine is then aged in large, traditional, Slavonian oak. It produces a compact and also delicate wine at the same time. The fruit is pure, the tannins well rounded. A very tasty, wholesome Langhe Nebbiolo indeed.

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.

Very rare, very low production. Mineral, taught. Fine and long. One of the unsung whites of the Roussillon. A blend of Grenache Gris, Grenache Blanc, Carignan Gris and Carignan Blanc. Outstanding wine. Ages gracefully for 10++ years. Beautiful vineyards that are beautifully worked.

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 a beautifully aromatic wine with 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 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".

Mosel Eiswein becomes rarer as the climate warms. What a joy - lashings of richness and plump zesty ripe citrus fruit. Amazing value. Impossibly ancient family grower.

This is a very small production, produced from a 0.25 ha block of Chardonnay, situated on a gentle northeast-facing slope behind the winery. It comprises of two clones (g9v7 and Antav95), which were picked together. Whole bunch-pressed, settled then racked off gross solids to French oak barriques (50% new) for fermentation. The wine was on solids for 11 months, with some lees stirring. Four barriques were selected. 100 dozen produced. Only 84 bottles for the UK market. Review by Tony Love at Winepilot 2025 SA Wine Guide "A tiny volume, four-barrique selection from the pioneering Basket Range estate vineyard. Excellent Hills Chardonnay aromas: some nutty cashew, white nectarine and citrus in concert - a pure expression, with nicely tightened palate still with a 30% new oak note and subtle breadiness. Plenty to take in, yet refreshing and moreish at the same time. Bang on. Drink now - 2030." 94/100 Points "2023 was such a protracted vintage - something more of the 80s than most these days being warmer and earlier. They are really starting to show nicely now - longer ripening windows giving more phenological ripeness rather than the royal fruit forward style of warmer vintages". Sholto Broderick

A very special wine from ancient plants of two of the rarest and very best vines for Soualnes terroir, Grenache Gris and Carignan Gris. This really does have everything. It's floral, honeyed orchard and citrus fruits added to its sumptuousness, its layers of texture and bright but not too spiky acidity. Very long with great balance and so much interest. Divine stuff that is here in tiny quantities.

An exciting new wine from Vincent Carreras - 80% Xare.lo and 20% Macabeu aged in foudre. Sparkly bright but gently rich and layered. Divine.

The vineyard is planted to approximately 50% Pinot Noir, over different aspects and soil types. This wine comes from vines planted on the south and southeast facing blocks and is a combination of MV6 and 777 clones. This block has a cooler, more protected aspect, enabling extended ripening flavour and tannin. This wine reflects a cooler vintage, with a delicate fruit and an elegant structure. Winemaking: The fruit parcels of fruit were fermented in 2000L vats with a small proportion of whole bunch use, given the cooler year. Maceration for approximately two-three weeks, with gentle pump- overs used twice daily for cap management. The wine was matured in French oak (25% new) for 10 months before blending. 120 dozen produced. 196 bottles for the UK. Review by Tony Love at Winepilot 2025 SA Wine Guide "From estate blocks where longer ripening occurs, enhancing the varietal aromatics which sit a little deeper in the wine - take your time to reveal what appears to be a terroir note of alpine herbs and florals. The fruit is darker cherry with good acidity balance and soft tannins. Good substance here in a delicate framework. 12.6% alc. Drink now - 2032" 94/100 Points "The 2023 were such a protracted vintage - something more of the 80s than most these days being warmer and earlier. They are really starting to show nicely now - longer ripening windows giving more phenological ripeness rather than the royal fruit forward style of warmer vintages". Sholto Broderick

An absolute classic Roussillon 'house' blend from the master Daniel Laffite (the hardest working man with the hands to prove it!). The classic Soulanes recipe of richness, purity of beautiful fruit, freshness and seamlessness. Delicious and underpriced. This wine never lets you down.

A perfect example of mid-Mosel dry Riesling - but without the alcohol. Delicate white peach fruit, cool slate minerality. Pale, deft and zesty and enticing.