(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.

(2024) í From the sub-zone O Rosal, this has a skin-contact suggestion of lime peel and peach skins,  again a nice suggestion of saltiness in a leaner picture than the Torre la Moreira for example. A little bit leesy, the palate is driven by lemony, zesty fruit, the spark of sherbetty, salty acid nicely balancing the finish.

(2024) A particularly pure and elegant Albariño from Salnés, the oldest sub-zone of Rías Baixas that is also its coolest and wettest. From family vineyards, there's a cool and clear line of crisp orchard fruit on the nose, quite stony and mineral. In the mouth there's a pleasing juiciness, a squirt of orange and lime, a bit of creaminess to the texture before a fine and fresh finish.

(2024) A blend of 50% Malagouzia, 30% Assyrtiko and 20% Xinomavro grapes, with fermentation at low temperature then aged on fine lees for three weeks. Highly aromatic, talcum and freesia join lime and lemon on the nose. The palate bursts with sweet, juicy fruit, with some orange peel and nectarine, running into well balanced acidity. Arguably my favourite wine of this trio.

(2024) The blend here is Grenache Blanc, with Roussanne and Clairette, the wine fermented in 300 and 400 litre oak barrels, new and older wood, where it ages for six months before bottling. Nutty, creamy and chalky on the nose, it's a delicate but quite intense aroma, followed by a similarly yin and yang palate: there's no shortage of lightly toasty vanilla notes, and the fruit is ripe and mouth-filling, and yet this 13% alcohol wine has a lightness and finesse about it too.

(2024) Morandé appears to be a wine company taking its environmental responsibilities seriously, this already certified sustainable, but they have announced a new initiative in partnership with a Swiss company that will capture 10% (2.6 tons) of historical CO₂ emissions and bury these safely underground, rather than emitting them as greenhouse gases. The wine comes from a single vineyard in the original cool-climate Casablanca Valley. It's a Sauvignon for fans of the distinctly elderflower and nettle style, passion fruit and lime added to the mix. In the mouth it has plenty of grapefruity cut that slices through the mid-palate richness, leaving this textured wine dry in the finish. Watch the video for more information and food-matching ideas.

(2024) Schonburger or Schöenburger is a cross-bred variety of German origin, one parent being Pinot Noir though there is Muscat in the lineage too, which gives this a distinct floral and musk character. Some skin contact was used, the wine fermented in stainless steel. On the palate it has a sweetness, but a grip and grapefruity decisiveness to the acidity, perhaps the skin contact adding a bit of lemon rind character. Another really flavourful wine from Burn Valley.

(2024) Fermented and aged in stainless steel, this is a pale and featherweight Bacchus with only 10.5% abv. Aromas are distinctly floral, with a little elderflower, Sauvignon-like edge. On the palate this is cool and clear, lightweight in terms of flavours too. There's a faintly herbal, even medicinal note, and this doesn't quite have the appeal of Burn Valley's other cuvées for me.

(2024) You know, I really, really enjoyed this pristine, energisng white from the humble Solaris (a hybrid whose parents are Merzling and the romantically named Gm 6493 from Germany). Last time I tasted one was from Denmark, the variety well suited to cool conditions. Here Norfolk, it was fermented in stainless steel to produce a dazzling, sharply focused wine that' all about zing and zest, citrus and crunchy apple, hints of gooseberry and grapefruit, and a long, running mountain stream freshness.

(2024) Kleine Zalze is one of the bigger names in Stellenbosch, producing a whole range of Chenin Blanc wines, so if this is the one you want, check the label before buying. From 35-year-old bush vines in two vineyards, it had 24 hours skin contact then was pressed to a combination of older French oak barrels and terracotta amphora. The nose has plenty of ripe, vanilla-touched apple, but there's a stone-fruit, apricot and yellow plum deeper note too. In the mouth a generous texture has a bit of fat and weight giving good mouthfeel, the fruit stays this side of exotic, and the barrel adds nothing more than a whisper of creaminess. Quite long and rather satisfying Chenin. Watch my full video review for more details.