White Wine

Terrific white burgundy from a small named vineyard in Santenay but not in the appellation. The Bachey-Legros family have given the name of the vineyard to the wine to show its excellent and singular terroir. It is ripe, exotic, a little oaky and with great presence.

Crunchy, pure Chardonnay with a hint of creamy oak, this is a super example of modern Burgundian winemaking from the impressive Buxy cooperative. Highly recommended

Made in tank. Marmalade slightly sweet nose. Nice greengage flavours with good balancing acidity. Stephane Ponsard has wine in his blood. His father also has an estate in Santenay, but he and his wife now look after his father-in-law’s estate, Claude Nouveau. With a large vineyard holding in Santenay 1er Cru Grand Clos Rousseau, old vine plots in Maranges 1er Cru, and plenty of villages vines from both, Stephane has crafted hefty, rich, hedonistic wines in 2018.

Steely, lime, peach, mineral, rounded, feminine exotic fruits and floral. Jancis "lively and still quite full, viscous... overlay of spicy minerality"

Parker 91 "delicate and complex bouquet with floral and herbal aromas and stony notes. On the palate, this is an elegant, seriously dry but round and persistent Juffer with salt, grip and refreshing, finely racy acidity... a beautifully pure but complex Kabinett"

Great wine! Great everything! Some residual sugar, but everything else is perfect! Long finish, balanced, nectarine, petrol. Just a super wine especially considering the price.

Dry-ish Auslese is a real specialism for this superb, mother-and-daughter estate, especially in the rare cases when they release some mature stock - what a treat! So hard to describe as it doesn't conform to classic Mosel idiom. Firstly it's the most amazing pale green, more silver than gold. The nose teases with all manner of unexpected notes, from sage to fennel, lilies and blossom (in a 30-year old wine, how, how?) and a palate of equally unexpected complexity, where perhaps more of the Mosel notes are apparent: ripe lime, slate, mint. The texture is feather-light, the length astonishing. Rather madly, it's just as good after a week open. Like a wine from another world.

Parker 93+ "Picked at 110° Oechsle and with 30% to 35% botrytis... offers dusty raisin and grapefruit aromas on the nose. Lush and concentrated on the palate, it is an elegant, mouth-filling and piquant Auslese with a creamy texture and long, salty-piquant, slatey finish."

A classic Spanish white -100% Verdejo Temperature controlled fermentation preserves the fresh lemon and melon fruit; fruity but fresh great value. Great with seafood, and a lovely summer drinker.

Lovely, opulent aromas of grapefruit and peach follow through to a lithe body, with loads of fruit as well as abundant melon and apple character and citrusy acidity. Producer Profile The Cramele Recas Estate, owned by Englishman, Philip Cox and his Romanian wife Elvira, have put in a huge amount of work into transforming their slice of grape growing history into a contemporary winemaking haven. The immaculate vineyards are a combination of evolved plantings from 1447 and much more recent plantings too. With recent investments into modernising and improving their winery, they regularly host world class flying winemakers, vintage to vintage, to work with their team. This enables them to create top quality wines and constantly challenge themselves push innovations and approach winemaking with an open mind. Viticulture The winery has been fully fitted out with stainless steel, automatic temperature controlled tanks for fermenting and storing the wine. The primary vinification facility has been completely renewed with the best possible equipment for gently crushing, de stemming, pressing the grapes- in order to be able to maintain all the quality in the grapes. Winemaking Grapes are night harvested, to arrive cool at the winery. Crushed and de stemmed then pumped through a must chiller on the way to the press. Pressings and free-run fractions are separated for fermentation. Juice clarified by flotation then racked to stainless steel for fermentation at 10-15 deg C over 2 to 3 weeks. Centrifuged and cold stabilized prior to blending, filtering and bottling.

Classic Loire Valley Sauvignon Blanc from a declassified 3ha plot in Pouilly-Fumé. Fragrant, with pure juicy fruit and a slight grassy edge. Grown and made by David and Shirley Maudry at their dynamic young estate, Maison Lispaul.

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.

Introductory price of £19.99 Named after the emblematic cedar tree that dominates Quinta do Noval's terrace, Cedro do Noval is an authentic expression of the Douro. It is made at Quinta do Noval using carefully selected grapes 100 % grown on the highest steeply terraced vineyards of Quinta do Noval, in the heart of the Douro Valley, in Northern Portugal. Made from traditional Douro white grape varieites, 65% Viosinho, 35% Gouveio, this wine was fermented in oak barrels, 20% of which were new, and then aged in oak for a further 6 months. The wine undergoes no malolactic fermentation leaving a high, fresh, searing acidity on the palate. The aroma is intense, fresh, slightly mineral with layers of fruit, floral notes and oak undertones. On the palate it is full and bright.

It shows a lovely pale yellow colour with greenish tinges. Fresh and expressive on the nose, with superb notes of pink grapefruit, mango and some slightly toasted hints. Its fine balance on the palate is remarkable, with a lot of roundness and body, as well as pure, elegant freshness. The flavours of Sauvignon are delicate and persistent, giving this wine length and vibrancy.

90-93 from Bob Parker "Attractive, subtle smoky notes blend beautifully with the broad, honeyed character of this complex white Bordeaux. Aromas of beer nuts, tropical fruit and caramelized grapefruit emerge from this impressive, medium to full-bodied wine."

A blend of 60% Chardonnay, 30% Chenin Blanc and 10% Mauzac, this is a bright and lively white, with attractive aromas of white flower, clover, pear flesh and lightly grilled peach. The medium-weight palate is remarkably balanced, with ample acidity to lift the ripe apple, pear and citrus flavors, finishing with a kiss of sweet spice.

100% Chenin Blanc grown at 350–380 m on Eocene molasse with marl, sandstone, schist and pebbles. In conversion to organic. Vines 20–50 years old, yields 45 hl/ha. From three parcels, vinified separately. Hand-sorted, only the best free-run juice used. Fermented and aged in seasoned oak barrels. Coarse filter. RS 1.4 g/l, pH 3.19, TA 4.75 g/l. Bottled 6 June 2020. 4,600 bottles.

100% Mauzac from one parcel at 300 m on a plateau of Eocene molasse (marl, sandstone, schist, pebbles). In final year of conversion to organic certification, natural cover cropping. Yields 32 hl/ha. 60-year-old vines. Hand-sorted, only best free-run juice used. Fermented and aged in seasoned oak barrels with occasional bâtonnage. RS 0 g/l, TA 3.39 g/l, pH 3.29.

Les Fourneaux is a Premier Cru vineyard site on the eastern edge of Chablis. The vineyard is named for its warm microclimate (fourneaux means "furnace" in French), and the Chablis wines produced here have ripe, tropical flavours alongside their intense minerality.

Classic Chablis. Pebble dry, floral and vibrant. Great seafood wine, particulalry oysters.

Classic Chablis. Pebble dry, floral and vibrant. Great seafood wine, particulalry oysters.

Classic Chablis. Pebble dry, floral and vibrant. Great seafood wine, particulalry oysters.

Bacchus - England's answer to Sauvignon Blanc.  A clean, crisp white wine with flavours of gooseberry and nettle leading to a long refreshing finish.