(2025) Feom the Don Miguel vineyard, this is whole-cluster pressed and barrel fermented wirh indigenous yeast. The wine was aged on its lees in French oak barrels, 33% new, for nine months. What an attractive nose: Caramac, nut husks and wheat add interesting nuances to nutty apple. On the palate, nutty, rich, with a succulent core of ripe fruit, honeyed, with delicate lemon blossom acidity and fine texture and length.

(2024) Having first planted this variety in a coastal vineyard in Sonoma, that proved too cold to ripen this variety, even though it famously reaches it's peak in the Atlantic-influenced Galician region of Spain. It was re-planted and thrives in the Russian River Valley. Fermented with indigenous yeast and with extended time on the lees, there's a delightfully floral aspect to this - somewhere between floral and leafy, soft green herbs, firm white fruit aromas. Nicely textured, this burst with juicy citrus on the palate, but there's plenty of dazzling acidity. Something a little like green fig shows ripeness, in a fresh and delightful Albariño.

(2024) Second release of this wine, another Galician variety from the cooler northwest of Spain. A more neutral nose than the Albariño, but with more mealiness to the aromas, perhaps to do with 46% of the wine being made in concrete eggs?  That oatmeal character translates to the palate, again long lees ageing surely emphasising that. Plenty of juicy lemon and taut, crisp apple acidity. UK price and stockists to be confirmed.

(2022) Bringing back happy memories of a visit there a few years ago, this comes from the historic Hanzell Vineyard, part-fermented in barrel and aged one year in French oak barrels. Light gold in colour, some custard and Brazil nut oak character over very clean and precise peach and lemon. The palate has a juiciness that stays firm and focused, not veering into the more tropical spectrum, but the sweetness of ripe juicy apple and pear, with a lemony thrust of extending acidity.

(2021) Classic barrel-fermented Chardonnay first produced in 1989, this vintage seeing bine months in barrel, 30% new French oak and full malolactic. Loads of almond and crushed oatmeal, and interesting nutty notes, toast and spices, but the fruit is nicely judged - on the palate it becomes quite peachy and succulent, the fruit and a very nice pithy lemon and lime acidity giving cut but generosity too. This is a nicely pitched Chardonnay, creamy and quite hedonistic, but with a bit of steel at its core.

(2021) Albariño vines were first planted in 2007, with the first release in 2010. There's a nice combination of fresh pear and more peachy fruit here, lightly touched by honey. On the palate there is a sweeter tone that a typical Galician wine, more texture and lusciousness too. Not so saline and crisp as a typical Spanish wine, but has a larger-scaled and sweet presence that is a different but very lovely expression of Albariño.

(2021) Made only in stainless steel ('Acero') with no oak contact, Marimar selects the most intense fruit from the coolest, ocean-influenced sites for this cuvée. The nose has a gentle creaminess, presumably from some lees ageing, nutty and creamy apple fruit and a zesty hint of lemon. On the palate good bite and freshness here, clarity to the fruit and acidity, which is well-balanced without being aggressive. It's a wine that does not have the sharp precision of the best Chablis (unsurprisingly) and arguably should or could be a few pounds cheaper in my opinion, but it is elegant, restrained and delicious.

(2021) First produced in 1989, three different Chardonnay clones are picked and whole-cluster pressed and barrel-fermented in French oak, 40% new. This wine sees 100% malolactic fermentation. The buttery and lightly-toasty richness of the oak is quite apparent on the nose, giving an impression of depth and generosity. On the palate, the rush of sweet, ripe stone fruit fill the mid-palate, the wine full and textured, but a good level of acidity fills in on the finish, a hint of nutty barrel component, in a very satisfying Chardonnay.

(2021) This organically-grown Russian River Chardonnay is whole-bunch fermented in French oak barrels (44% new) where it matures for a further 11 months. With a tinge of gold to the colour it it a fairly buttery and opulent style, some delicate tobacco spice and cool orchard fruits. In the mouth there is toast and spicy richness, a weighty and textured wine, but the fruit profile retains that cool edge, juicy and ripe, but restrained by the acidity into a very pure finish.

(2020) A really lovely, elegant Chardonnay from the Oak Knoll District of Napa California, part barrel-fermented and aged nine months in barrels, but only 13% new oak. Malolactic fermentation was more or less blocked (4% only went through malo) adding to the crispness of the wine. Lovely aromas of lightly buttery lemon and confit lime, a subtle biscuity warmth but all about zippy fruit and an overall quite steely presence. In the mouth the undoubted ripness of the fruit comes through, juicy pear and ripe Ogen melon, but that fine citrus core of acidity unwavering through the finish to give this poise and freshness. Stylish, reminiscent of a lightly-oaked Chablis style perhaps, and very good.