(2025) Crittenden's Cri de Couer was fermented in 500-litre oak barrels with tops removed, some whole clusters included. The wine was racked to new and second use French oak barriques for 11 months. The final blend was composed of 45% whole bunch-fermented fruit. Quite a delicate nose here, definite florals, a warming hint of something meaty and roasted way in the background. In the mouth the fruit bursts through, plenty of ripeness and sweetness, but that cut by a sappiness, a fresh green edge that works nicely. Tannins and elegant and spice and acid join fruit in the finish in a surprisingly powerful style, yet one that retains great freshness and zip.

(2025) Fermented in open steel tanks and aged 11 months in French oak barrels from Burgundy coopers, 33% new. Quite a pale colour, a slightly more muted aromatic than the previous two wines, more chestnut and sweet earth, a gentle stemmy quality, red berry fruit beneath. The palate has quite a creamy texture, and quite a vivacious character, fresh acidity and spices and a brightness to the fruit. There's a stripe of something like rhubarb that adds a bittersweet freshness in an interesting style.

(2025) The first Riesling vineyard was planted in Eden Valley more than 175 years ago, and this wine from Pewsey Vale has been a favourite of mine for many years. Part fermented with wild yeast and weighing in with just 11.5% alcohol, it is pale and colour and abundantly fresh and limey on the nose. A gentle beeswax note is typical. Featherweight yet with a rippling texture on the palate, more lime, green leafy herbs and stone fruits merge into a gentle acid finish. There is not the strident acidity of some from Clare and Eden, but a much gentler profile.

(2025) Winemaker Dino Tascehtta describes the indigenous Sicilian variety Grillo as very versatile, and having a "thick skin, which means it can stand the heat of the Sicilian sun while maintaining a natural freshness." That made it his choice for a Prosecco-style sparkling wine, packaged in recycled glass and weighing in with just 11% abv. It is also certified organic and pretty dry, opening with apple core and citrus aromas, a little jasmine-like wisp of floral character betraying one of Grillo's parent varieties, Zibibbo, aka Muscat.In the mouth it seems more frizzante than full spumante, and the clean, fresh, apple and lemon flavours echo its aromas, a touch of something like lavender sneaks in too. Quite drinkable with a sherbetty finish that shows a little sweetness. Watch the video for more information.

(2025) Interestingly, Kevin Courtney explains that he has started using some 450L puncheons as well as 228L barriques, with both this and the Reserve Chardonanny having one brand-new puncheon, one one-year-old puncheon and an array of 228L barriques ranging from brand-new to five years old. The only real difference between this and the Reserve in terms of barrels is 35% new oak for the reserve, 30% for this wine. There's certainly a definite but deligthful oak character on the nose, vanilla and almond rather than anything too toasty. In the mouth that creaminess supports pristine stone fruit and citrus, a litte peek of riper nectarine coming through, but the acid balance and texture giving this breadth and sharpness.

(2025) This spent almost a year in oak, 50% new, and only two barrels were made. For me always a little underrated in the Riverby line-up, this is such a lovely style. Plush, creamy and polished, the black fruit and cocoa of the nose also has a hintnof cedar and pepper. The palate leads on with dark berries and spice, ripe enough although buttressed by a streak of firm tannin and taut acidity.

(2025) Li loved this vintage of Riverby's off-dry Riesling that sits somewhere between the laser focus of the Mosel and lush texture of Alsace. A hypothetical fruit crossing peach and lime is joined by a classic beeswax note on the nose, the palate is gorgeously sweet and luscious, yet the roughening textural edge like peach skin and the ravishing acidity core like the crispiest apple extends the juicy finish. Fabulous stuff.

(2025) From the 2024 vintage Riverby have put together a very classy, elegant wine. It hints at all those Sauvignon Blanc buzzwords - the elderflower, gooseberry and more tropical mango - but a talcum perfume and delightful peach down finesse comes through most strongly. Through the mid-palate more of that juicy, ripe and mouthwatering stone fruit and a fine and creamy texture. Just 3.8 grams of residual sugar help broaden the finish, but not at the expense of freshness as the acid zips through. The best Sauvignon Blanc yet from Riverby? Just delicious.

(2025) With 24.6g/l or residual sugar and 14% alcohol this is a Gewurz in the Alsace style: full, textured and aromatic with weight and presence. Hallmark notes of lychee, Mandarin orange and exotic spicing are the aromas, then the palate flows with juicy and exotic fruit. The sweetness is there, making this a banker for spicy Chinese cuisine, but the balance is impeccable, then there's the mouth-filling texture, to leave this substantial, clean and delicious.

(2025) Les Dauphins is the brand of a large Rhône Cooperative cellar, with around 2,000 vine-growing members. This wine comes in a 250ml can as reviewed, equivalent to a large glass. It is a blend of Grenache and Syrah, from certified High Environmental Value vineyards. Bright, raspberry, cherry and kirsch aromas are primary and bold. In the mouth it is juicy and blackcurranty, exactly what you might expect, with modest tannins and enough acidity to balance it weighty 14% alcohol. Price for a 250ml can.