From a breathtaking 0.5 hectare site on Chaban at 400+ metres altitude that was passed on to the Roudier family by the retiring Jean-Marie Teysseire, a legendary figure in Cornas and Saint-Peray. The Syrah vines are 80++ yrs of age on granitic soils including a portion of the mineral baryte, a clear crystal/quartz looking mark that gives the wine its mysterious sounding name. The vines are deeply established on this steep hillside, cut into terraces and oriented East/South-East. An utterly beautiful, natural granite amphitheatre that protects the vines from the cold winds. Beautiful Syrah expresses all its power and finesse on this wonderful Cornas terroir. The debut vintage of this full-bodied terroir wine - which doesn't initially appear to be representative of the "Northern Rhone 2021" vintage - spring frost, harvest rain affected. But from what we have tasted, Cornas in general appears little affected, likely due to the elevation of the vineyards and the gradients of the slopes. So watch out for sleeping Cornas bargains like this from 2021. The wine has a fairly classic Cornas nose, on the palate it is voluminous, lush and suave but fresh and balanced with real tension and energy. The wine is pure and very long. All the fruit destemmed, no oak breeding (all in stainless steel) with a four week maceration. A true terroir wine from a great Cornas site. This 2021 is very impressive now and shall reveal its elegance and finesse over the coming years. What a wine!

Forward apricot and orange blossom notes on a generous palate balanced by brisk acidity, with a marmalade finish and gentle spicing from french and US oak.

This delightful sparkling rose is pure and bright full of zingy fresh fruit flavours. It is a blend of Pinot Meunier and Pinot Noir grown at Tuffon Hall in the beautiful Suffolk countryside. With two years on lees this provides depth and interest to the bright fruit. A great apero or also paired with all sorts of dishes. Awards Silver medal 2023 Wine GB East Awards Silver medal 2023 Essex Wine Awards

This is a careful blend of the three of the classic Champagne varieties, Pinot Noir, Pinot Meunier and Chardonnay, and is made using the traditional method where the second fermentation is done in the bottle. It has a fresh, fruit aroma of green apple, melon with subtle honey and floral characters. On the palate a delightful combination of toffee apple and baked apple, rounded with good acidity and a delicate mineral finish.

Delicious, pure, pale and elegant Garnacha from old vines close to Valencia on the family-owned estate run by Lucia Serratosa and her team. Pale ruby, floral and fruity nose, juicy soft tannins and ripe berry fruit. Very moreish.

England's top winery's top wine. Named after their entry in the Domesday Book in 1086. Easily the equal to the best of luxury cuvee Champagne.

Organic and Fairtrade. This wine has a rich dark colour with a smoky and vanilla nose. Dark fruit on the palate gives the wine an all-round juiciness. Oaky tannins impart a spicy finish with good structure.

Refreshing dry rosé from South Africa. Hugely quaffable.

Francois Xavier AKA 'FX' worked with Tom Lubbe at Domaine Matassa for five years. He spent a further year with Domaine Danjou-Banessy. After such time this local lad set up in Espira to make his own wholly exciting wines which we are introducing the UK for the first time. One hundred percent thirty year old vine Syrah on red clay. Eight days skin macération whole bunch. Fermentation in stainless steel and aged seven months in a single 20 hl foudre. 2g/hl sulphites added just before bottling. This is like a fine, gentle Crozes-hermitage with wild notes and tangy blueberry fruit. Very smart and stylish wine from young FX.

A heady fragrance of peony and violets, red cherry and pomegranate, overlaid with a smoky, earthy savouriness. The character reflects the perfume and delicacy of the vintage, whilst retaining its innate muscular tannin structure that ensures it will age very well. The palate shows great intensity, complexity and structure.

Francois Xavier AKA 'FX' worked with Tom Lubbe at Domaine Matassa for five years. He spent a further year with Domaine Danjou-Banessy. After such time this local lad set up in Espira to make his own wholly exciting wines which we are introducing the UK for the first time. Ninety percent Syrah (thirty years old) and ten percent Carignan (eighty years old) on schist terroir. Skin macération for seven days followed by whole-bunch fermentation in cuve and then bred in a 10hl Amphora for eight months. Just 2g/hl sulphites added just before bottling.

Francois Xavier AKA 'FX' worked with Tom Lubbe at Domaine Matassa for five years. He spent a further year with Domaine Danjou-Banessy. After such time this local lad set up in Espira to make his own wholly exciting wines which we are introducing the UK for the first time. This wine is making its debut in 2022 vintage. It’s one hundred percent Malvoisie grown on schiste on a bed of argilo calcaire that sees skin macération for seven days then wild fermentation in cuve and then aged in small sandstone eggs (3hl) for eight months. Just before bottling 2g/hl of sulphites is added. Proper, deep orange wine. One for the ages.

Francois Xavier AKA 'FX' worked with Tom Lubbe at Domaine Matassa for five years. He spent a further year with Domaine Danjou-Banessy. After such time this local lad set up in Espira to make his own wholly exciting wines which we are introducing the UK for the first time. One hundred percent eighty year old vine Carignan Noir. Macerated for seven days then whole bunch fermentation took place. The wine was bred in aged in 6 hl barrels for eight months. Just 2g/hl sulphites added just before bottling.

Morgon is one of the ten 'Crus' of Beaujolais, the name for special wines allowed to carry the name of the viillage around which the vineyards are planted. Morgon offers a fuller expression of Beaujolais and takes on Pinot Noir-like maturity with a few years bottle age, even though it is made from 100% Gamay. A palate of juicy red fruit is introduced with floral aromas on the nose of rose and peony with flecks of cracked black peppercorns. The mouthfeel is fleshy with velvety tannins. Try with barbequed sausages or a fruity Moroccan tagine.

Classic, cool Cabernet Franc. Herbal aromas with blackcurrants, oak, cream and brambly fruit and lively acidity combine in a wine that is ready to drink. An emblematic property of Anjou, the Château de Fesles and its wine estate were built in the 11th century at the top of the 4th highest point in the Loire Valley. Its exceptional geographical position as well as its proximity to the Layon river allow it to produce wines with a distinguished and complex character.

The Mol-B Vinho Branco Frisante shows gentle, floral and fruity aromas, whilst the palate is soft with a sparkle and bright grapey fruit with a touch of fresh mango and citrus to the fresh, delightful finish. Excellent as an aperitif and also pairs well with fish, shellfish, salads and grilled vegetables.

Callum Powell has learnt from the best when it comes to Syrah. He practically grew up in the cellars at Torbreck, the Barossa winery his father co-founded, watching it grow from the modest start up in a small shed to the international power house of today. He spent a year at Jean-Louis Chave in the Northern Rhone, one of THE top producers of Hermitage and St Joseph, learning more about his craft. His recent project with his father named Powell & Son sought out the best vineyards in Barossa and Eden and experimented with natural winemaking and indigenous yeasts, and gained him much international attention. Callum now brings his knowledge and natural instinct to his own wines. Sourcing fruit from his family's vineyards as well as the famous Hoffmann sites, Callum is quickly stepping out of his father’s shadow and making a name for himself. His time in Hermitage and the many hours working the perilously steep slopes of the vineyards continues to influence him today. His wines are both named after the towns from which the fruit is sourced, recalling the site specific way of naming wines in Hermitage. And he even likens his different wines to the characteristics produced from the different lieux-dits of Chave. Producing wines with a very light hand, with only minimal SO2 added a atr bottling, Callum aims to create lithe wines that are pure, unadulterated, and without the heavy oak influence that the region is known for, with a true traceability of place. Classic, bold, rich and beautiful Ebenezer fruit but with real energy and acidity. Pretty much perfect Barosssa Shiraz. It's classic, but modern - in the best sense. Absolutely wonderful. 12 bottles only available. Be quick!

An excellent example of the high-quality viticulture of Maipú, Mendoza, this Baudrón Hormiga Negra Malbec comes from one of the most fascinating wine regions in the world. Located to the east of the Andes, Maipú is a privileged terroir with a desert climate ideal for growing grapes. The marked temperature variations between day and night, together with the well-drained, mineral-rich soils, give the wines a unique concentration and complexity. Made from 100% Malbec grapes, this vine is known for its ability to produce deep, full-bodied wines with intense aromas and a robust tannic structure. After the grapes are crushed and destemmed, the must undergoes controlled fermentation at temperatures between 25º and 29ºC, which preserves and enhances the fruity aromas without compromising the structure. Periodic pumping over during fermentation ensures optimal extraction of polyphenols and tannins, contributing to the smoothness and complexity of the wine. The result is a dark red wine with ruby highlights. The nose reveals a complex bouquet of red fruits, such as cherries and currants, with delicate notes of spices and vanilla. In the mouth, it is soft and velvety, with well-integrated tannins and a balanced acidity that supports the wine's freshness and structure. Although it is rich and structured, it maintains a balance that makes it enjoyable even when young. Perfect with cold cuts and red meat dishes, it is a wine that enhances rich and intense flavours. Its fruity notes and velvety structure go well with the fattiness of cured meats and red meats.

Berene Sauls has a very unique story. Growing up in a small village in the Overberg, Berene admits that she came from a beer-drinking community, and wine was never really on her radar. Her first exposure was at the age of 19, when she began working for the trailblazing Hamilton Russell family as an au pair. Lasting only a month, her talents at childcare aside, Anthony Hamilton Russell recognised her drive and thought a job working in the winery office would better suit her. Thrown in at the deep end knowing really nothing about wine, she was soon exposed to every side of the business - assisting with exports, bottling and labelling, driving forklifts and picking during harvest too, as well as on the side, "growing and developing a palate that wasn't there!" Her curiosity kept her rising through the ranks, and fifteen years after starting her career, Anthony offered her the opportunity to make her first wine, aided by proficient head winemaker Emul Ross. She leapt at the opportunity, and the rest is history. She named her business Tesselaarsdal for the small village that she grew up in, and if you look closely at the label, you can make out two people walking across the mountain. This is Berene and her grandmother. From unirrigated vineyards on the Hemel-en-Aarde Ridge, and this is just her third release! Crisp acidity and lean minerality underpin notes of melon and tangerine fruit and accents of lime blossom. A triumphant expression of terroir, this medium-bodied, cool climate wine is both silky and fresh and boasts a long, elegant finish.

This Muscat wine has had the alcohol removed. Pale yellow, very clean and grapey aromas. Fresh and bright on the palate.

A beautifully put-together claret, made from 80% Merlot and 20% Cabernet Franc from vineyards located on cool limestone soils. The terrific Stephane Derenencourt consults here. Lovely extraction with lots of fruit, ripe tannin and acidity. Long and complex and able to age although beautiful now. Attractive, deep ruby. Delicate nose scented with wild strawberries, fig, dried plum and a smoke touch. The palate is full-bodied with silky tannins and displays wonderful harmony with pleasant, lingering fruit. An elegant, beautifully crafted wine.

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.

A blend of 52% Semillon and 48% Sauvignon Blanc harvested from the 4th to the 16th of September, the 2019 Le Blanc Sec de Suduiraut is aged for six months, 25% in nearly all new French oak barrels, 75% in vats. The alcohol came in at 13.2%. The nose is redolent of uncomplicated poached pears and lemon meringue pie scents with touches of nutmeg and powdered white pepper. The medium-bodied palate has plenty of citrus and spice intensity with a lively line of freshness and a spicy finish.