Closure Type: Screwcap

(2025) Once confined to two tiny patches in France's Rhone Valley, Viognier has had a real boom in the past few decades, and who'd have thought it would be planted here in Valencia, on the sunny Mediterranean coast of Spain. With only 11% alcohol I presume this was picked very early, which has certainly retained plenty of bright acidity in the wine, though the varietal character is modest. There is some peach and some pear, a lemony zest, and altogether it drinks quite nicely in a summery, picnic way.

(2025) From the partnership between English entrepreneur Rufus Clevely and Australian Rogers Hill-Smith, this 11.5% alcohol wine is made from unirrigated bush-vine Grenache in the Barossa Valley. It's a pale and particularly aromatic example, a little passion fruit and elderflower giving it lift and zing over strawberry bob-bon fruit. The palate has loads of juicy peach and nectarine, a nicely note that hints of bitterness like Seville orange peel, and good balance into the finish where a hint of spice is a welcome bonus note. Dry and appetising but fruity too.

(2025) From the sunshine of the Western Cape, a fashionably pale salmon/peach pink made from Syrah, Cabernet Sauvignon and Pinotage. Strawberry on the nose, with a suggestion of creaminess and a little redcurrant. Mouth-filling and fruity, this is relatively full-throttle compared to some slightly wan examples where the effort for 'pale and interesting' has been at the expense of fruit and body. Enjoyably peachy, orangey and medium-bodied with a present but low-acid finish.

(2025) Miguel Torres (the man) has a deep felt commitment to sustainability and environmental causes, and this wine from a small new range is the first time his Chilean wines have been shipped to the UK in bulk, for local bottling. For many producers that's a cost-saving measure, but I believe the 40% saving to CO₂ emissions that it brings is a driving force. The wine is also packed in a lightweight bottle for onward transport. That's the main point of interest here really: don't get me wrong, it's a punchy and well-balanced Sauvignon with plenty of grassy freshness and juicy peach and tropical fruit, but the message behind it is the main reason it's featured as Wine of the Week. Watch the video for more information.

(2025) The Old Vines Reserve comes from 30-year-old vineyards planted with the Mendoza clone of Chardonnay, and sees just a little more oak than the regular Chardonnay - but still only 35% new oak. It has a nuttiness and a little hint of honey on the nose, some buttered toast in the background and ripe and nutty apple fruit edged by lemon rind. In the mouth it marries quite substantial weight and fruit density with a lightness from the modest 13.5% alcohol and squeeze of orange and lime acidity to brighten.

(2025) This is pretty much dry with just 4g/l of residual sugar, a blend of 65% Pinot Noir with the balance made up of Pinot Gris and Grüner Veltliner, all picked at the same time and co-fermented. It is a little deeper in colour than many without being dark, and it has an attractive nose that marries vinous red berries with a touch of leafiness and hint of lime. In the mouth I really like the velvety density of the mid-palate fruit: not heavy, but supple and succulent, the hint of sweetness playing against good acidty and a tiny nip of tannin to give it a bit of extra mouthfeel.

(2025) Fresh and candied pears spring to mind on first sniff of this, a little spicy orange peel note comes through. The palate has plenty of fruit concentration and texture, again ripe pear and a touch of something creamy, but cut by zesty acidity. It's a really nice example this, in a richer style that pays a passing nod to Austria, but finishes with brightness and a frisson of energy.

(2025) With its transparent, garnet colour and enticing aromas of swirling smoke and strawberry, this instantly appeals. Spicy, with pomegranate and roasted aromas, the palate follows with such a lively, soft, autumnal melange of cappuccino, pulpy red berries and truffle, pert and pretty summer fruits marrying with well judged cherry pit acidity in the finish. A sheer delight

(2025) There's a burgeoning sense of richness and intensity in this Pinot Gris, something like melon skins or lime peel that gives an impression of phenolic ripeness. In the mouth a tiny bit of residual sugar helps with that sense of richness, but the fleshy peach fruit runs into that fruit skin grippiness and texture again to give this some heft. Well balanced by its clean, tangy acidity into quite a long finish.

(2025) Coming in from a single block of Riesling and made with 15g/l of residual sugar, this Kabbinet style wine is a delight. Showing a little more petrol/wax than the dry Riesling aromatically, there's a lovely filigree character of lime and floral aromas that is beguiling. I get something very reminiscent of ripe Ogen melon too, and have that on the palate; that hint of the tropical in amongst the shimmering cirtus and juicy nectaring ripeness of the acidity. Absolutely delicious.