Our house Malbec now for over 10 years. Simply nothing like it at this price. Great wine - juicy, characterful fruit and a lovely silky texture that holds nicely on the focussed finish.

Explosion of red fruits on the nose, including raspberry, cherry and ripe strawberry. The palate is smooth and rich with very soft tannins and clean acidity. This is medium bodied with a pleasing finish.

100% Grenache Noir, harvested from various vineyards in the Roussillon is then partially fermented and spirit added to create a port like red wine, but with softer tannins and lower alcohol 16%. Sweet, fruity and a joy with chocolate. "It smells a little like freshly polished, old teak and mahogany furniture in a huge room full of echoing ancient flagstone floors. But oh, oh, oh, the taste! Blackberry jam. Blackberry jam lavishly heaped on oh-so-slightly-burnt nutty, seedy, dark-rye bread. There is a scrape of tannins; they feel like a piece of broken pottery gently grazed across the tongue. But I keep coming back to that luscious swirl of pure, intensely blackberry fruit, that has seduced me to weak-kneed compliance". Tamlyn Currin on jancisrobinson.com 17.5/20 jancisrobinson.com

Hisenda Miret comes from the old vines planted on the Cal Miret estate. It is an almost extinct Grenache in the Penedès that will captivate you with its attractive elegance and its sweet mouthfeel. "This bold red marries ripe flavours of cherry, red plum and vanilla with tangy, citrusy acidity in a lively, sweet-tart character. Notes of mountain herb, spice and cocoa add interest. Angular yet generous." Wine Spectator Magazine Thomas Matthew

This Roboul cuvée exudes lifted fruit aromas in abundance with blackberries, blueberries, pomegranates and also gentle garrigue notes. On the palate it is velvety with curious, beautiful interest. There is a perfect balance between alcohol and acidity and it ends with a striking freshness. It's a marvelous wee wine. Full bottle 1,341 g. Single vineyard. 60% Mourvèdre (20 years old), 40% Grenache (30 years old) on pudding stone, clay, sand and limestone tuffeau. Hand-picked; whole-bunch, spontaneous fermentation; minimal cap work; very gently pressed. Fermented separately because the Mourvèdre ripens so much later than the Grenache. 12 months in old oak barrels of 600, 500 and 400 litres. "If I’d not known what this wine was, and put it to my nose, my first guess would be Pinot Noir, Tasmania. Rosehips. Nectarine skin. Hibiscus tea. Morels. Then, after tasting it, I’d change my mind. I’d wonder if this was Cinsault, one of Alex Milner’s wraith-like beauties, perhaps: the bruised rose petals, the jasmine tea, the taste of prickly pears and dust and pungent-peppery-green at the back of my throat. Then I smell garrigue - cistus, broom heather, wild thyme, the smell of the wind blowing through holm oaks and twisted pines and I am in the south of France. This is the fey child of Roussillon. This is a wine that dances in the thin places". Very Good Value. Tamlyn Currin on jancisrobinson.com 18/20 jancisrobinson.com

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.

Produced from 100% Tinto Fino from vines age 30 years, aged 12 months in French Oak with minimal filtration. The result is a wine with a beautiful ruby colour with deep and intense aromas of red and black fruit with hints of liquorice and spice. The palate elegant and fresh with predominant fruit structure balanced by soft tannins and a lovely expressive finish. Dominio Romano was established in 2005 when the Pares Balta family decided to to initiate a project in Ribera del Duero. Selecting the finest old and wild Tinto Fino vines in the best terroirs of the region, and farming with the utmost respect for the environment and tradition, the family produces wines that transmit the character of the autochthonous grape.

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.

100% Sangiovese grown in E Jamu's finest vineyards in Valdarno Di Sopra DOC. In this debut vintage there are just over 1,000 bottles produced from organic (and certified) farming. After manually picking the top selection of grapes they are destemmed and softly crushed. The fermentation begins (and ends) with only natural yeasts helped along by a gentle daily pump over. After fermentation the juice is in contact with the skins for 15 days in cement vats before being run off to fine, older tonneau to rest for 18 months. The colour is a gorgeous, bright ruby. The nose shows ripe red fruits, black cherries, fine and elegant floral character with gentle notes of black pepper, chocolate and vanilla. Fine and elegant again on the palate - beautiful soft red fruits with gorgeously judged tannins. An elegant expression of Sangiovese with real finesse. The legendary and completely wonderful Giampaolo Chiettini helps the young (very young!) Rocco (23!) and his sister Meca (24!) on their beautiful estate in DOC Valdarno di Sopra. A very exciting young estate to watch.

100% Barbera grown on the Sinio hill in Serralunga at 365 metres to western exposure. The soils are sandy limestone with sub-alkaline reaction, low in nitrogen but rich in magnesium. The oldest plantings in the vineyards date back to 1944. This vineyard with its sandy soils and western exposure helps bring a wine with a powerful but classy and lifted aroma, brilliant colour intensity and a wonderfully refined palate. Deep, long and bright. Quite wonderful. The wine is named after the man who planted those vines. All grapes are harvested by hand, de-stalked, crushed then macerated for ten days. The wine see a natural fermentation with wild yeasts and is raised for a year in 30-hl Slavonian/Hungarian/Swiss oak barrels.

100% old vine Carignan that was bred all in concrete tanks. Notes of leather, black cherries, plums and savoury herbs all emerge from this medium-bodied, fresh, lively wine. This is seamless and gorgeous stuff from Daniel Laffite. It would cost twice the price if it was from Priorat.

Outstanding. Floral, herbal and gorgeous bright red and black fruit on the nose, The palate is divine with it's exquisite purity and balance. Great at the table with both savoury and sweet dishes.

A quite thrilling and utterly extraordinary Nebbiolo d'Alba from the brilliant Enrico Rivetto. The Nebbiolo vines grow on the Lirano hill at Sinio at an altitude 400m with exposure to the west on clay-limestone soils - on the border of Barolo. The grapes are manually harvested late September, destalked and fermented naturally in Amphora with its wild, indigenous yeasts. The wine macerates in these terracotta containers for a very long time. The wine has great energy and tension, it is extraordinarily elegant and wonderfully complex too. A neo-classical marvel of a wine. Enrico has dedicated this wine to the hill where he lives and grows. It's an absolutely extraordinary offering that regularly gets scored in the mid-to high nineties in the American journals, if that's your thing: 94/100 in Wine Enthusiast for the 2021, 96/100 WE and 96/100 in Wine Spectator for the 2019, 95/100 in WE for the 2017 etc, etc. An absolute, slept-on beauty that we are very proud to bring to the UK.

Jancis Robinson MW "Well done!" Parker's Wine Advocate "One of Champagne's finest houses, Pol Roger produces among the most consistent ranges of all the Grandes Marques. The style is full-bodied and elegantly fleshy, dominated by Pinot Noir... the maison privileges its NV Brut Réserve—and indeed, while many non-vintage Bruts fluctuate in quality, Pol Roger's "white foil" bottling is both remarkably reliable and long-lived—which ranks as one of the region's best values."

Outstanding Vin Santo produced from half Trebbiano and half Malvasia trained to guyot and grown organically in San Casciano Val di Pesa, Argiano at an altitude of 300m. The grapes were hand-picked on September 20th 2017 and were placed on bamboo racks to dry for four months until they were gently pressed the following January and run off to ferment and breed on 110l 'Caratelli' barrels for the next five years. The wine was bottled in Febuary 2023. Only 436 37.5cl bottles were produced in total. The wine came out at 13.5 % abv with a residual sugar level of 290 g/l and a total acidity of 6.3 g/l. You know you are on to something special when Monica Larner of erobertparker.com writes of the wine "This is an extremely precious production of just 400 bottles (tiny 375-milliliter bottles), and I am honored to review this wine....an excellent and precious Vin Santo del Chianti Classico". We feel very honoured to have 60 of these truly wonderful little bottles to share with you.

This wine is named after Led Zeppelin's "Immigrant Song". What further example of winemaker Giampaolo Chiettini's genius do you need? Immigrant Wine is a brilliant, curious Tuscan white IGT wine produced from Müller Thurgau grapes grown organically in a vineyard in the Vicchio di Mugello area at 370 meters above sea level. The grapes are harvested in the second half of September which then see fermentation with their indigenous yeasts. A short breeding in steel vat on fine lees follows until the wine is bottled in the spring following the harvest. The wine is precise with good energy and a nice volume. Showing nice floral tones, some elderflower and herbal qualities wrapped up with a nice green apple bite. We have half of the 480 bottle total production.

This is lovely, gluggable Nero d'Avola from a sustainable winery in Sicily that is making excellent value certified organic wines for everyday drinking. We'll drink to that!

The grapes were picked early and cold-fermented in stainless steel for two weeks to retain fruit delicacy. Only free-run juice was used. Following a three week fermentation period, the wine was clarified and bottled before being cellared at the winery for five years prior to release. While bottle ageing in the Tanunda cellars, the wine has developed an attractive bright straw colour. Aromas of lemon curd, lime rind and honey are evident on the complex nose and are complemented by hints of lanolin and beeswax on a soft rounded mid-palate that superbly balances this lively, zesty wine.

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.

Ripe red fruits and spice flavour shaped by the dominant Pinot Noir, and plenty of reserve wine. Wonderfully fresh and crisp, Chardonnay the tempering hand.

Iconic

Seriously up there with the best of Champagne: yeasty and buttery, cracking value. Fruit grown on selected, cool climate vineyards across Tasmania. To maximize blending options and complexity in the final wine, batches are kept separate during winemaking• Secondary fermentation takes place in the bottle and is aged on yeast lees for as long as possible. The average age of the final blend is around two years Honeysuckle and citrus scents are immediately apparent Slight aromas of nougat, roasted nuts and a hint ofstrawberry from the Pinot Noir. Delicate fruits and creaminess fills the mouth with a lingering finish of citrus and nougat.

Enrico Rivetto is one of the pioneers of the Nascetta grape in these times, and a seeker of truth for the varietal expression in his clay-limestone soils on Sinio at 400 metres altitude with northern exposure. The soils have a sub-alkaline reaction, low in nitrogen. Nascetta is a semi-aromatic grape native to Lange with excellent aging potential. Historical texts liken this varietal to the great wines of Rhein. Manually harvested, sometimes at different stages depending on the vintage conditions. Nascetta sees wild, spontaneous fermentation. 80% of the wine is macerated on skins for three days then sees spontaneous fermentation and then breeds in concrete tank. The other 20% is vinified in Amphora with post ferment maceration lasting for several months. These two portions are then blended just before bottling. The 2021 shows gorgeous yellow plum, honeysuckle and herbs on the nose. The wine is citrus-juicy, yet with good minerality and a lean and waxy structure that shows good tension. Quite wonderful and delightfully curious. "Macerated on the skins for 72 hours, this golden Nascetta lifts from the glass with aromas of baked apples, roast lemon and dried yellow flowers. The sublime texture is highlighted by dried orange, dried wild herbs and crunchy acidity" Jeff Porter in Wine Enthusiast 92/100

Aged eight years under a natural layer of 'flor' yeast, and given a further eight years of 'oxidative' ageing prior to being blended with a small amount of Pedro Ximenez before bottling. This superior Amontillado is intense with notes of caramel and toffee, roasted hazelnuts and a touch of raisin sweetness. Darker and fuller than the Tio Diego through the addition of must and PX. Rich, full and textured with a bitter sweet finish.