(2025) From the Kaaimansgaat vineyard at 700 metres altitude and dry grown vineyards, this is made by Adam Mason, the flying winemaker who spent many years at Klein Constantia. Seriously presented with its waxed capsule, it immediately impresses with a combination of mealy, oatmeal and almond, a strike of flint and burgeoning peachy fruit. Textured an rich in the mouth, the elegant core of acidity shears through the finish. A lovely Chardonnay this. £19.99 when you mix 12 bottles. Watch the video for more information.

(2024) Gently pressed at low pressure, this was fermented in stainless steel and aged on the lees for six months. I believe there are small amounts of both Caíño and Loureira in the blend. A lightly honeyed, lightly tropical aroma, overlaid with fragrant jasmine and a little almondy softness. In the mouth this has plenty of fruit-driven personality, with quite a firm peach and herb combination and plenty of zippy citrus. A little less sea breezy than the Salnes wines perhaps, but still fresh as a daisy.

(2024) A delightful Malvasía Volcánica from Bodegas Vulcano's volcanic soils, this showed glimpses of those flinty nuances, but was mostly about dazzling fresh and mouth-watering fruit, somewhere between orange and lemon, with real juiciness. There are also floral notes and fresh, grassy herbs on the palate, adding to the sense of sheerness and energy here.

(2024) At first I thought this might have seen a little oak, but on researching discovered that it was extended lees ageing that has added to the lightly creamy, honeyed initial impression. Very vibrant fruit quality here too, a burst of orange as well as juicy peach. Good minerality to the acids, as well as the tang of citrus, and a little texture and weight to the mouthfeel too. Very impressive.

(2024) About one-third of this is Mendoza Clone grown on sandy silt soils. Whole bunch pressed into barrel with a mix of wild and inoculated ferments, it aged 10 months in barrels, 25% new, with lees stirring. It's one of the creamier, more substantially fruity of the 2022 selection, aromas touching on pineapple and mango with a lovely crushed oatmeal silkiness from the barrels. Very nicely balanced indeed between the lush fruit, toast and freshening mountain stream acidity.

(2024) Askerne's Reserve ramps up the oak character and the flinty complexity to excellent effect. Hand-picked and whole bunch pressed, partial wild yeast fermentation is in barrel, where the wine ages for 10 months with lees stirring. The final blend had 32% new French oak. Lovely melange of nuttiness, vanilla and that smoke trail of gunflint. The palate is joyous, brimming with ripe, creamy melon, moving to more tropical fruit, that cashew richness and undertow of flinty minerality all balanced by fine acidity.

(2024) I really enjoyed this relatively lush and large-scaled cuvée feom Squawking Magpie, made in a combination of new and older barrels and from two different terroirs. With 14% alcohol the ripeness and creamy, nectarine and buttery-rich style is up front. Lemon meringue pie and exotic fruit aromas lead on to a palate that is textured and has real fruit weight and barrel-creaminess, but the tight lemon and mineral acidity punches through.

(2024) From the terroir of the Bridge Pa triangle, fruit was bunch thinned and harvested by hand. Basket-pressed straight to barrel, about 40% underwent malolactic with ageing for one year. Arguably more linear than some here, aromas are limey and nutty, but the palate has a cool, herb and citrus, mineral tension. That's relieved by creaminess of the barrels and the texture. Vibrant, cleansing and beautifully balanced in the end.

(2024) There's no holding back with Church Road's Grand Reserve, whole bunch pressed and fermented and aged in French oak, it's creamy, nutty and toasty, flint and honey notes over ripe stone fruit. Quite full bodied, the suggestion of flintiness carries through to the palate, weighty and luscious peachy fruit never overwhelms, thanks to the bracing but generous line of acidity. The oak keeps that nutty subtext running into the finish.

(2024) Aged for eight months in French oak, this comes from coastal vineyards in Te Awanga, not far from the famous Kindnappers Cliff. A lemony, lightly oak-influenced style, there's a sheen of creamy oatmeal on the nose then that direct, fat lemony thrust of fruit. Mid-palate, there's a burgeoning sense of something more exotic about the fruit. Pink grapefruit asserts in the finish, for a stylish, fresh and delicious wine.