(2020) I guess slightly more orthodox than some here, but only slightly: still 10 to 12 months on lees with a little skin contact before pressing. Fine, elegant apple skin and lemon, has an interesting herbal character, lightly spicy and has a yeasty autolysis. Lovely palate, peachy, spicy with a bold rosy apple fruit, nice apple and pithy lemon acids. Price and stockist is for the previous vintage at time of review.
(2020) 72% Pinot and 28% Chardonnay, this traditional method sparkling wine spent two years on the lees. Quite a golden glowing colour, and a nice note of custardy richness before a great slicing apple and lemon thrust of fruit and a fine herbal note coming through to add edge and interest.
(2018) A low alcohol blend of Zweigelt, Pinot Noir, St Laurent and Blaufränkisch, I guess this would count as a 'Pet Nat', a trendy new term for gently sparkling 'natural' wines and this has the credentials: biodynamic, closed with a beer bottle crown-cap and with only 10.5% alcohol. It is only gently effervescent, the colour lovely ruby/pomegranate red, with delicate strawberries and cream aromas. In the mouth the frizzante style gives a lively edge to crisp and flavourful red berry fruit, a hint of sweetness swept up in lovely, clear apple core dry acidity. Delightful.
(2017) A blend of Grenache, Carignan and Mourvèdre with no added sulphur, this bold and fruity organic wine has spice and bramble fruit, and a vinous, savoury quality with plenty of rustic tannin and acidity to give it chewiness and bite.
(2016) A step up on the very good 2012 vintage, this organic red from Bulgaria is deep, firm, meaty and glossy, with concentrated black and red fruit that's plummy dry and dusty, with cocoa and spicy fruit concentration on the finish. Great value.
(2016) This wine will be bottled under screwcap from next vintage, but this was a perfectly clean. Bright pink, cool, with pomegranate and watermelon fruit and dry cherry it has fresh fruit and balance on the palate, and clean, dry acidity too. A succesful Cabernet Sauvignon, Cinsault and Merlot rosé from close to Carcassonne.
(2016) A truly different and truly enjoyable Prosecco, only frizzante - gently sparkling - rather than full-on spumante and closed with a regular driven cork rather than a Champagne-style stopper. Very crisp, clean, wtih an apple and citrus style, it's a grown up yet easy-drinking and food-friendly Prosecco.
(2016) What a beautiful organic wine, with no added sulphur, from the always interesting Tulbagh region of South Africa. It has aromatic lift and an essential, ash and mineral brightness, and lovely red berry fruit. Bold and juicy, it has elegance to the tannins and the cherry-fresh acidity. Delightful.
(2016) Ok, hold on to your hats for this 17.5% abv monster. Made by the passito (partially dried grape) method, it has a massively sweet and deep aromatic with a cocoa  richness to the plum, prune and cherry fruit. Super-sweet and textured, it is majestic stuff. How to judge it?  Tough, as you'll need to like this style, but undeniably well done and for me delicious. - perhaps with chunks of Parmesan or mature cheddar?'
(2016) A big bold wine, loaded with fruit and extract, a deep sinewy mouthfeel and big tannins too. Bold, moreish and very impressive Grenache and Syrah blend from Vacqueyras next door to Châteauneuf-du-Pape, and surely structured to age well for several years.