(2024) This Chilean wine is an unusual blend of mostly Sauvignon Blanc, the light peach/orange colour and hint of red berries coming from Pinot Noir. Aromatically, small redcurrant and cranberry notes join racier lemon withba touch of orange peel. The palate is fairly straightforward with citrus juiciness and a dry finish.

(2022) This relatively pale, peachy-coured wine is from the Chilean outpost of New Zealand's Mud House. It is an unusual blend of Sauvignon Blanc and Pinot Noir, small red berries on the nose not showing too much Sauvignon character, though there is a definite zip to the palate that cuts across the ripe berry fruits.

(2019) An organic certified wine from Miguel Torres's Chilean operation, this has a nice deep, bold garnet-pink colour that certainly stands out among the pale set of pinks currently so in vogue. The nose has depth too; blackcurrant and a touch blackcurrant syrupy character, some fragrant rose bouquet too. In the mouth a much more textured and mouth-filling wine than the paler examples, by comparison fairly slippery texture and with so much ripe, bold fruit sweetness. It is dry in the finish, with nice cherry and lemon acids, and you've got to love such a confidently unfashionable take on current rosé trends. Could work well with milk chocolate desserts.

(2017) A full-coloured, light-cherry rosé from Chile, that is a little too much like Ribena on first sniff, certainly full of very sweet-scented blackcurrant, cherry and rose-hip. In the mouth there is some sweetness, but it is also fairly full with its 13.5% alcohol, and has a lemony acid at the core. Not totally convincing stylistically for me - but that's surely a personal preference.

(2015) 13.5% abv. This Fair Trade wine from Chile's Central Valleys is refreshing in these days when 9 out of 10 rosés on the shelves seem to either be from Provence, or are mimicking that very pale, almost white wine style. It is fun to see a vibrantly deep, garnet-coloured wine like this. It xplodes with unashamed sweet fruit. A riot of crunchy, off-dry cherry and ripe blackcurrant, it has a nip of spicy tannin and plenty acidity, and is a delicious banker for summer barbecues.