Explore our range of white wines, from crisp and refreshing to full-bodied, oaked ones. Wines you'll have heard about - white Burgundy, German Riesling, to some you probably don't know. But go find those yourself!
From an excellent small family producer in Meursault, this wine hails from a vineyard that sits adjacent to Meursault and benefits from the same terroir, treatment and character. Classic Burgundian flavours.
Superbly elegant Meursault. Nothing thick or cloying to this wine. Brioche and vanilla on the nose and palate. Gentle layer of lemon hovering over events with a sliver of oak making up an incredibly structured wine. Lovely texture.
Fermented in steel and aged for 2 months in French oak It has lovely floral and citrus fruit notes on the nose, more on the palate and thirst quenching acidity. Really pleasing to drink on its own or with creamy dishes.
From an exceptional south-facing single vineyard set high on the North Downs. Without question the best still English wine I have tasted. Its mouth-fillingly fine with rounded, supple peach-like fruit and an ever so slightly toasty, vanilla finish thanks to nine months in French oak. If you like serious white Burgundy or Chablis, youll love this.
Intense fruity aroma, reminiscent of white peach and pear, delicate touches of vanilla. On the palate fresh, velvety with a long finish.
6 months in French oak gives this wine an attractive colour with a scent and taste which is reminiscent of citrus, apples and peaches. A toasted vanilla flavour adds to the complexity.
A beautiful glass of white from Spains La Mancha, this Verdejo is a notch above the rest. Made from 30 year old Verdejo vines, there is a concentration which is often missing from so many of its kind. A dry yet fresh palate with lovely floral aromas and peachy flavours, there is a roundness throughout.
Medium-dry style with lots of ripe peach, apple and pear flavours. The luscious palate is weighty but balanced by good freshness.
Tamlyn Currin, JancisRobinson.com "Easy, open Chenin, golden apples and baked pears, a smidge of fudge and sage leaf dipped in warm honey, but also cool lemon peel and even a nip of stone dust. Not bad for the price but prêt-à-porter, not crafted."
Pascal Fournillon is a sweet-natured man, always happy when people find him in the sleepy hamlet of Bernouil, some 10 miles north-east of Chablis town. His mum also makes the best gougeres if you need further incentive. Pascal's vineyards cover some 23 hectares of land in the appellations of Chablis, Chablis 1er Cru and Epineuil. He is bottling more and more of his own wine rather than selling in bulk and this means we have access to good allocations of Chablis that Pascal is happy to age for us for a few years till it is perfect to drink. This Bourgogne Chardonnay is from vineyards near Chablis and bears all the hallmarks of it; steely, lemony, fine and elegant.
Good intensity on the nose. Step up from village wine. Spicy oak. Melon, pineapple, blossom, honeysuckle. Juicy fruit. Mineral structure. Good acidity, weigh, and freshness. 60% new oak apparently, but only a very light toast on the barrels.
Gaelle and Jerome Meunier started their own domaine in Rully and Mercurey, before adding a further hectare of Puligny 1er Cru Champs Gain. The Bourgogne Chardonnay 2021 comes from young vines across the villages and has bright aromas of whte peach and flowers, some seasoned oak and plenty of rich tree fruit flavour. A nice balance of ripe fruit and savoury oak.
The appearance of Dandelion Vineyards Enchanted Garden of the Eden Valley Riesling foretells the pristine and unalloyed quality of its fruit. Classic aromatics of citrus zest, lemon foliage and hints of dragon fruit flowers are etched by a clear steely minerality. This is an attractively textural wine displaying the varietys intense purity. Bone dry, its structure and length is underpinned by austere acidity.
A little known appelation next to the classic vineyard of Sancerre, this has a distinctive personality being rather richer and more textured.
Cédrick Bardins domaine is a patchwork of properties in Sancerre, Pouilly, and a few acres in the lesser-known Coteaux du Giennois. This appellation lies to the north of its more famous neighbors and provides a different but excellent expression of Sauvignon Blanc. Dominated by dark, clay-comprised soils, this plot yields grapes with a subtler yet more exotic character, intense herbaceousness & clean minerality with refreshing citrus overtones.
Axel Pauly is one of the dynamic young stars of German wine. He took over the Pauly estate from his father after having done vintages in California, New Zealand and other parts of Germany. Most of the ten hectare estate is situated in the village of Lieser in the heart of the Mosel Valley, with the exception of a small parcel in neighbouring Bernkastel. Fittingly, the label features the Mosel hills which, when turned on their side, reveals the Tres Naris (or three noses) of Axel, his father and his grandfather.
Single Vineyard site. The grapes were hand-picked and sorted before they underwent a period of maceration for 10 hours. Fermentation occurred spontaneously in stainless-steel tanks with natural yeasts.
This Riesling is bright yellow in colour with youthful reflections. The nose reveals aromas of sweet honey melon, ripe apple, peach, and pineapple. On the palate, it is fresh and lively with a well balanced sweetness and acidity across the long finish.
Au Bon Climats Hildegard is a recreation of the original varietal planting of the Corton Charlemagne vineyard in 800 A.D. Chardonnay was not part of the mix at the time, but rather Pinot Gris, Pinot Blanc and Aligoté.
The combination of this unique blend with long term barrel aging (2 years) made something special. It has a texture, complexity, and distinctiveness that cannot be found in a single white wine varietal.
Hand harvested, whole cluster pressed and put into barrel to ferment. The 3 varietals age separate for 2 years in 100% new François Frères French oak barrels.
Lovely aroma of vanilla and hazelnuts from the oak, and a mouth-coating richness, makes for a wine that seems like Chardonnay. But the fruit profile is more bruised apple and pear, and the aromas are more floral than Chardonnay. Minerally lavender and vanilla note from the fermentation/aging regime in top-notch barrels. Aromas of ripe stone fruit, contrast nicely with fresh herbal scent as the wine is initially evaluated.
A blend of Genache Blanc, Gris and Noir, from ancient 90 year old vines in the ancient and quite amazing 'C|os des Escounils' that the brothers are developing and working on re-establishing it's other potential vineyard areas. This is beautiful, racy, elegant wine that is softly textured and very ?modern? in its freshness and balance.
100% Carignan Gris that was raised in older barrels. It offers that classic cold steel-like character I always find in Carignan Gris, as well as plenty of citrus blossom, bright apple fruit - steely and penetrating. A real one-off. Utterly beautiful wine.
This 2021 is simply thrilling, honey. Simply ELECTRIC! Buy now. That's the only advice you need.
Vincent's collaboration with his friend Maxime at Domaine Barriere - Espuma is 100% Malvoisie harvested on August 15. Aromatic, full of finesse with gorgeous citrus, white flowers and a beautiful tension between the fruit weight and the acidity. Bravo guys.
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 Cooks 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, Vincents 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.