(2022) A blend of Sangiovese and Montepulciano from vineyards in the Marche region of eastern Italy, this has typically brisk Italianate acidity that gives it a savoury and fresh profile. Fruit is cherryish with a light earthiness, tannins are modest and the overal balance is on the lean side, but that would make t an excellent pasta or pizza-basher. Watch the video for more information.
(2022) From the Rhône Valley, the blend is 40% clairette, 35% grenache and 25% picpoul. Quite creamy, but fresh on the nose, taut apple fruit leads on to a softer, fuller palate, teetering on the edge of peachiness, but a decisive and pithy lemon acidity sharpens things up again to a refreshing, lightly saline finish.
(2022) A big blend here of 30% roussanne, 30% clairette, 20% viognier, 10% marsanne and 10% bourboulenc. Around 10% was aged in large oak foudre. Creamy, fat apple on the nose, a little cut of lime, before the palate shows lovely sweetness and clarity, a great juiciness here, so much sweetness of fruit but a sherbetty-bright acidity too.
(2022) Syrah from the northern Rhône, made for the Society by Maison et Domaines les Alexandrins, it was aged six months on fine lees in stainless steel and neutral oak. Vivid and deep crimson/purple in colour, the nose is tightly-wound and slightly impenetrable at this stage. In the mouth really nice fruit that is much more vivid, plum and blueberry, a little peppery spice, and a composed finish. Quite serious and sinewy for a Crozes, but needs food.
(2022) From one of the great estates of Madiran, this is a blend of 60% tannat, 20% cabernet franc, 20% cabernet sauvignon aged 12-16 months in barrel, then eight months in large wooden vats. Big, meaty and chunky on the nose, there is depth here but a sense of polish too. Hints of violet lift lead on to a palate of svelte and full dark vine fruits, forceful but relatively svelte tannins and lovely acid balance. Powerful and another food wine, but lovely.
(2022) From Savoie in eastern France, this is 100% Trousseau fermentated and aged 12 months in wooden vats and demi-muids, 10% new. Typically pale and transluscent rim, and a sweet cherry and earth fragrance, hinting at pulpy strawberry but with a serious side too. In the mouth there's a raft of soft, sweet fruit, dark and gently spiced, an underpinning leafiness adds a layer, but it is the sweet and delicious fruit that persists into a fresh, nimble finish.
(2022) Made from organic grapes, this is 100% chardonnay aged 10 months on fine lees in oak vats (70%), stainless steel (25%), and smaller barrels (5%). Fresh, pristine nose of white stone fruits, but firm and precise, a hint of lemon rind and slightly waxier character too. In the mouth bags of ripe fruit, with great zest and shimmering brightness of lemon and lime into a long, stony finish.
(2022) Made in stainless steel, this Chardonnay was fermented with natural yeasts. Mealy and soft on the nose, aromas are subtle and lemony, just a hint of almond too. The palate has great sweetness of ripe fruit, citrus yes, but a very ripe pear touching on more exotic peach. Fine acid balance here, a streak of citrus and salts into the finish.
(2022) Low yields in this small biodynamic estate, the wine fermented in concrete tanks but kept on its lees until bottling in the spring. Definite leesy, nutty characters on the nose, but set against clear and very lightly honeyed lemon aromas. The palate is flooded with super-sweet and ripe fruit, again some more taut, apple and apple core dryness at the heart of this, but a riper fruit quality touching on the exotic flits across the mid-palate. Very nicely balanced and good length too, the fruit purity and saline note of acidity driving the finish.
(2022) Sauvignon from the cool and often foggy Casablanca Valley, made by Concha y Toro's head winemaker in stainless steel. Intense aroma, but not too herbaceous, not too many fireworks, then the palate shows a similar level of intensity, so much shimmering lime and lemon acidity to cut through the slightly riper fruit of the mid-palate.