Closure Type: DIAM

(2025) Underwent a two-day cold soak before fermentation, giving it very good colour. “It’s a technique we use a lot as we like colour but not over-extraction,” winemaker Germán Bruzzone said. Gentle tannins and pronounced flavours of red fruit, mint and eucalyptus with impressive length make this very appealing. (Geoffrey Dean)

(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.

(2025) This Cap Classique had no added dosage, and is bottled with less than 3g/l of residual sugar. A blend of 67% Chardonnay and 33% Pinot Noir from limestone-rich soils, it was fermented in stainless steel and a portion in older barrels, disgorged in August 2022 after 62 months on the lees. Pale green-gold in colour with moderate bubbles, there's plenty of biscuit and brioche to balance the primary citrus character of the fruit. On the palate it is super-dry, a pithy and bittersweet bite of lemon rind and Seville orange drives it, the mid-palate revealing a little fruit sweetness, then the finish steely with a hint of textural creaminess.

(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.

(2025) An example of an orange/amber wine, where white grapes - in this case Inzolia and Zibibbo - have been macerated to extract colour and other phenolic compounds from the grape skins. The colour is attractive and the Zibibbo, aka Muscat, marks the nose with a leafy and floral character. Herby and bright, it strikes the palate with fruit sweetness, but that is quickly subsumed by plenty of endive and chicory-like bitterness, Seville orange peel and grapefruit, a mineral tension from volcanic soils adding to the freshness and intensity. I'd say this style is not for everyone, but if you like the sound of it, it certainly offers something a little bit different. Watch the video for more information.

(2025) Virgen del Galir winery is located in Éntoma on Galicia and has been part of the CVNE family since 2018. This Godello comes from premier cru vineyards, and sees no oak. There's an immediate firmness, the nose herbal and reminiscent of fruit skins and peel. In the mouth that strict and mouthwatering quality has real definition: there's a citrus and salts acid drive to this wine, which is grippy with a phenolic presence. It tingles on the tongue with minerality and pithy but rich texture and substance.

(2025) This is a Bourgogne Chardonnay, fruit sourced from across the Côte d’Or and Mâconnais, one-third barrel-fermented while that and a portion of the stainless steel ferment is also barrel-aged. That gives the wine creaminess and nuttiness, rather than overt 'oakiness', with a succulent peachy fruit cut by a bit of green apple strictness. It's really rather stylish this, the palate treading a similar line between juicy and ripe stone fruits and a rather more linear acid tension. The barrels give just a little rounding nut husk sense of savoury dryness in a rather nice overall package. Note that Noble Rot Fine Wines has this at £16.95 currently. Most other retailers are around £20, including Morrisons supermarket. Watch the video for more information.

(2024) Cerasuolo di Vittoria is Sicily's only DOCG, and specialises in red wines blended from Nero d'Avola and Frappato. Frappato often makes an appealingly soft, light, Beaujolais Nouvea-style wine, whereas the addition of Nero d'Avola adds a bit of structure and grip to the recipe. In this organic example around 15% of the Nero d'Avola is also is dried to add further intensity. It has brightness of cherry and red fruit, then a little inkiness and slightly more rustic grip comes through on the palate to leave it fruity but dry and quite savoury on the finish.

(2024) The first release of an organic certified Malbec from this producer, the wine aged in oak barrels for 12 months. A proportion was kept in tank to enhance fruit freshness. It's a vivid purple, aromatic Malbec, violet, caraway and and almost strawberry-like lift to the fruit aromas, oak in the background. The palate is dry and savoury, the tannins have enough sandy grip and texture, acidity is moderate but present and the black fruit sits nicely in the long, spicy finish. Watch the video for more information.

(2024) From the 'classic' range, vineyards on calcareous clay and gravelly soils lie at an altitude between 250 and 400 metres. It's a deliciously dry and relatively full-bodied wine, honeysuckle-touched aromas of citrus and poached pear combine. In the mouth it is textured and rounded, more pear and a hint of lush peachiness, but then a strict and quite mineral acid drives through to give freshness and real sippability.