(2024) I've slipped in this Charmat method wine just because it is a bit different and lot of fun. From the hills of Emilia-Romagna at around 350 metres this comes from an organic certified estate that prizes biodiversity. Several variants of the Lambrusco grape variety are used including Sorbara, Graparossa and Salamino. There's something joyous about the foaming, day-glo purple colour as this pours, the nose showing bitter cherry and chocolate, then the palate juicy but the tannins, as always with sparkling reds, giving that very dry, crisp finish.
(2024) I found this unoaked Macabeu Viognier blend from the Costers del Segre in northeastern Spain to be a delightful wine. There's a hint of spearmint intensity to the bright, apple and lime leaf-scented wine that has a lemon-sherbet shimmering freshness. Sweetly ripe on the palate, but that crunchy and zippy apple and citrus is swept up in the tangy zing of the acidity in the finish. Watch my video review for more information.
(2024) Pale straw-gold, with a modest stream of small bubbles, aromas are herby, citrussy and super fresh. Just a subtle biscuity background in this organic wine, fermented with indigenous yeasts. In the mouth this Brut wine continues in a fresh and zippy vein. There's a rolling texture to the mousse, and hints of ripe fruit, but the acidity is decisive to leave this firm and cleansing in the finish. A blend of Pinot Blanc and Auxerrois.
(2024) Developed in Switzerland, Cabernet Sauvignon has been crossed with an undisclosed disease-resistant variety. This is both organic and 'no added sulphur', opening with a fairly high-toned, floral and Beaujolais-like character as well as some juicy blackcurrant. In the mouth it is smooth and again, so reminiscent of a good Beaujolais village, with a sappy edge to black fruits, gentle acidity but a nicely crisp and refreshing acidity. I would chill this ideally, for a very pleasant summer red with its 12.5% alcohol.
(2024) Made from Cabernet Blanc, a new drought and mildew resistant grape that's a cross of Cabernet Sauvignon and unspecified resistant partner varieties. It is creamy, ripe and really rather nice. It opens with a hint of green fig, but mostly ripe, tropical fruit hinting at banana and ripe Ogen melon. The palate is fruit filled and juicy, with excellent citrus acidity balancing the finish.
(2024) This feather-light, 11% alcohol wine is made from 50% Souvignier and 50% Muscaris, two new 'PiWi' disease-resistant varieties. Souvignier is a cross between Seyval blanc and Zähringer, Muscaris is a cross of Solaris and Muscat. Light golden colour, the Muscat aromatics are powerful, green herbs, hedgerow and flowers over ripe summer melon. The palate has texture and plenty of sweet fruit. This may have a touch of residual sugar I think - it is sweeter than the Cabernet Blanc also tasted - but it also has a sweep of acidity and that herbal streak that keeps it balanced and fresh.
(2024) From organic specialist Vintage Roots, a certfied organic, velvetty red blend from elevated vineyards in Alamansa in the south of Spain. From limestone soils, 50% Monastrell and 50% Syrah is aged four months in 300-litre barrels of fine grained French and American oak. Masses of glossy red cherry, spice and lifted, kirsch-like aroma leads on to a sweet-fruited and lush palate. The ripeness and creamy texture is nicely roughened up by a bit of gravelly tannin and a squeeze of acidity, then the gentle toast of the barrels draws the wine to a balanced conclusion. Crowd-pleasing, but not without some elegance. Watch the video for more information and food-matching ideas.
(2024) An organic certified pink from specialist retailer Vintage Roots, from vineyards between St Tropez and Toulon. It's a blend of Grenache, Syrah and Cinsault and is one of the fruitiest, punchiest wines of this tasting. A little more depth to the colour than some, with passion fruit and peach, pulpy strawberry and a juicy cherry acidity. Ramps up the vibrancy to good effect.
(2023) 100% Verdejo, this was made in a combination of clay amphora and large French oak vats, with regular pumping over to extract colour and phenolics from the skins. The usually punchy, elderflower aromatics of the Verdejo have been subsumed into much more herby, citrus aromas, a touch of kaolin and then clove-studded orange spice. In the mouth, again none of the tropical fruitiness one might expect from Verdejo, this is dry and savoury, invoking a hessian-like image, nutty and spicy into a super dry finish.
(2023) Leading light of the Languedoc, Jean-Claude Mas, is never predictable. His take on orange wine is in fact a blend of regular rosé and skin-contact orange wines, hence the name ‘Roseoarange’. Quite orthodox peach, lime and subtle orange notes, a touch of spice. Nice ripeness and fruit sweetness on the palate, racy, plenty of zesty lemon for a fresh, appetising finish.
