(2025) Though Argentina equals Malbec for many people, the Bonarda grape is another stalwart of the country and its second most planted red variety. From vineyards in Mendoza at an altitude of 620 metres, this was fermented in concrete tanks and used oak barrels with wild native yeasts. Part of the blend was then aged in French oak. It's a supple, smooth and sumptuous style, with plenty of dark bramble and cassis fruit, but there is a great spiciness and core of fresh, tangy cherry acidity that cleanses and freshens the finish. Tannins are modest, but the overall impression is of well-balanced drinkability. Watch the video for more information.

(2025) Weighing in with a featherweight 10.5% alcohol, I thought this was a bit of a star of the moderate alcohol Oxford Landing selection tasted. Wild yeast fermentation, lees ageing and a touch of oak influence give a creaminess and light nuttiness on the nose, some rounded yellow fruit character - yellow plum, peach - and freshness too. The palate is arguably a touch dilute, but the flavour is good, with that nutty aspect again underpinning stone fruits and the modest 2.1g/l of residual sugar meaning it finishes on the freshness of the acidity. At it's price and ABV I enjoyed this. £5.98 in Asda at time of review, but in all the supermarkets. Watch the video for more information.

(2025) I'm not sure if the winemaking for Pelorus has changed since I first tasted and enjoyed it 25 years ago, but today it has a moderate dosage of 7g/l which enhances its crispness, and the addition of reserve wines plus a minimum of 24 months on the lees gives it plenty of biscuity richness too. The lemony freshness of the Chardonnay dominates the nose, gentle toast filling in, before the palate broadens slightly, the Pinot Noir perhaps giving an ounce of more substantial fruit while the toast and acidity balance very nicely into the finish.

(2025) The 40th vintage of Cloudy Bay's iconic Sauvignon Blanc is a really good one. It remains a first class example of the style it, arguably, created. From a vintage of below average yield due to Spring frost followed by drought, just 1.5% of the blend was fermented in large oak barrels, the rest in stainless steel. Part of the ferment was with wild yeasts. It burst with grapefruit and peach on the nose. A background hint of elderflower and green bean is a signature of this wine, but appearing here in a relatively restrained form as fruit is very much to the fore. Full-textured and full-flavoured on the palate, it is a wine that bursts with juiciness and exuberance. You'd be crazy to pay the supposed RRP of £32, but it's not hard to find in many independent retailers or on a deal at larger players for around £21.00. Still quite expensive, but it is also very good indeed.

(2025) Ricasoli's 2022 Brolio is primarily Sangiovese (80%), blended with Merlot and Cabernet Sauvignon and matured for nine months in barriques. It is indeed a classical style this; savoury and gastronomic, with the cherry freshness of the fruit joined by earthy and cedary notes. In the mouth it is supple, with a firmness to the red fruits and acidity, and a very fine tannic background that adds a graphite edge. A food wine of elegant proportions. Watch the video for more information.

(2025) Another top Tannat from the west of Uruguay near the town of Carmelo. Leading winemaker Valeria Chiola selects fruit from two plots with the highest altitude and clay content. Vivid colour to this hugely concentrated wine with its firm but fine tannins (elevage in foudres). Plenty of ripe red fruit but still a youthful wine that will benefit from further cellaring. (Geoffrey Dean)

(2025) Cold soak of 5 days at 10C prior to fermentation with wild yeasts. Pumpovers and punchdowns in stainless steel before elevage in 100% new oak. Generous red and black fruit with fabulous concentration and beautifully integrated tannins. (Geoffrey Dean)

(2025) Underwent a two-day cold soak before fermentation, giving it very good colour. “It’s a technique we use a lot as we like colour but not over-extraction,” winemaker Germán Bruzzone said. Gentle tannins and pronounced flavours of red fruit, mint and eucalyptus with impressive length make this very appealing. (Geoffrey Dean)

(2025) From very low-yielding 24-year old vines, this underwent a four-day cold soak with 40% seeing elevage in new oak, 30% in amphorae and 30% in stainless steel. Abundant high quality tannins with juicy yet complex red & black fruit. Outstanding now but with long cellaring potential. (Geoffrey Dean)

(2025) Situated in western Uruguay near the delightful town of Colonia del Sacramento, whose historic quarter is a UNESCO World Heritage Site, Cerros de San Juan is Uruguay’s oldest winery, dating back to 1854. From a single vineyard, this has refreshing acidity and attractive citrus notes. Fermentation and elevage in clay amphorae. No UK retail outlet at time of review. (Geoffrey Dean)