Stockist/Retailer: Tanners

(2025) A family-owned estate in one of Saint-Emilion's 'satellite' appellations, this is 65% Merlot, plus 20% Cabernet Franc and 20% Cabernet Sauvignon. Classic nose, cedar and a touch of game over ripe and rich plum and blackcurrant, a hint of something slightly green is lovely in the overall picture. On the palate this is savoury with spice and tannins, medium-bodied with the fruit melding into the savoury, quite meaty profile. Good acidity to freshen and, with its fruit and bit of structure, this should cellar for a few years.

(2025) From elevated vineyards in Vergisson at 400-metres, this was predominately fermented by indigenous wild yeasts, and spent around one year on the lees in barrel. It's quite a luscious style of white Burgundy this, majoring on mango and peachy exotic fruit, a retraining touch of stony minerality and delicate sheen of oak beneath. In the mouth it is full textured and the fruit is ripe. Flavours verge on the tropical again, but a citrussy, orangy character plus very nice acidity pull the wine back to the centre. Long with sweet fruit into the finish.

(2025) From vineyards in the south of the Sancerre appellation, this is a relatively full-bodied and yet restrained style. Aromas are chalky and dry, with citrus and ripe rosy apple. In the mouth it has a pleasing fruit sweetness at its core, a lightly chalky/dusty feel to the texture and acidity, and a long finish. This perhaps spent some time in barrel I suspect, but it is an interesting style far removed from some of the more flamboyant Sauvignons Blanc.

(2025) From the Artisans Partisans, this is a zero dosage, organic sparkling wine made from 100% Mauzac. It was aged on the lees for 12 months, the fruit from limestone soils at 350 metres altitude. Limoux lays claim to making the world's first intentionally sparkling wines. The nose is fresh, herby and crisp, some nutty apple and a lightly bruised fruit quality comes through. The colour has the merest hint of bronze, and bubbles are moderate, but the palate is sparky-fresh, with light smoky mineral notes and zipping, obviously bone-dry, freshness. Very appealing in a bracing, vivid style.

(2025) A Burgundian-style, organic Chardonnay from limestone soils at 350 metres, given nine months in French oak barriques with regular batonnage. Pale lemony-straw in colour, the nose has a gently buttery, brazil-nut character, ripe stone fruits beneath. The palate is very nicely composed: there is spice and toast from the oak, which is fairly obvious for those who love or hate that style, but it is limpid with tropical fruit notes and plenty of fresh acidity from the limestone soils.

(2025) An all-encompassing blend of 30% Merlot, 25% Cabernet Sauvignon, 20% Tannat, 10% Syrah, 10% Malbec and 5% Pinot Noir from vineyards in Gascony. It has a relatively deep and bronze-tinged colour, and a fruit-forward nose of passionfruit and strawberry. With only 10.5% alcohol it is fresh on the palate despite the fruit ripeness that has an almost jammy edge, with good acid adding to the easy drinking balance.

(2025) Last time I tasted this de-alcoholised blend of Cabernet Sauvignon and Syrah was the 2020 vintage, and I think this is possi ky worth a point more than the 82 scored last time. That's down to a certain elderflower-like freshness joining the summer berry fruitiness. It is still very sweet and rather thin, but if you are in the market for a pleasant zero alcohol drink - though still with little resemblance to wine - it's worth a try.

(2024) From three parcels of vines that are between 50 and 70 years old, this was made with 100% whole bunches in the ferment. Dry, cranberry and briar notes on the nose are classic, a little truffle and forest floor development and a touch vanilla perhaps. In the mouth plenty of freshness but sweet fruit concentration too. Again cranberry, redcurrant, certainly in the tart but juicy red fruit spectrum. Spices and a bolstering touch of deeper oak add to the crunch of the fruit on the finish in a rather stylish way.

(2024) From the village where Nicolas grew up, fermented with native yeasts and age in barrels, 20% of which were new. This ramps up the floral and perfumed ripeness of fruit on the nose, a glimpse of an almost minty intensity before more truffle and sous-bois characters. In the mouth it has richness compared to the Savigny, weight and creaminess. The fruit falls more into the black fruit spectrum, but still with juiciness and a roughening edge of spicy tannin that adds some grip. Balanced and long, this is very good.

(2024) Moving into the Côte de Nuits, this comes from vineyards fully converted to organic farming. The vines were planted in 1952. The rich garnet colour precedes aromas that are firm, spicy and earthy, a touch of vegetal character is perfectly tuned, not dominating the savoury fruit quality. In the mouth it offers plenty of structure with a backbone of tannin and keen acid grip suggesting it will cellar for several years more. Through the mid-palate fruit and texture builds, ripeness and suppleness. A very harmonious finish here, balance is impeccable.