Wine Type: Dry White

(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) 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)

(2025) From a 0.7h single vineyard 2km from the sea planted in 2016 on soils rich in calcified fossils. Incisive acidity with notes of spice and white fruit as well as strong hints of salinity. Elevage in older barrels and stainless steel. A beguiling Chardonnay. (Geoffrey Dean)

(2025) Bouza was the first winery to plant Albariño in Uruguay - in 2001 with cuttings from Europe on decomposed granite, limestone and clay soils. Each plot is vinified separately - whole-bunch pressed in stainless steel with 15% seeing second fill French oak. Vibrant freshness with aromas of white flowers and jasmine, with white peach notes and a citrus core as well as some salinity. (Geoffrey Dean)

(2025) Feom the Don Miguel vineyard, this is whole-cluster pressed and barrel fermented wirh indigenous yeast. The wine was aged on its lees in French oak barrels, 33% new, for nine months. What an attractive nose: Caramac, nut husks and wheat add interesting nuances to nutty apple. On the palate, nutty, rich, with a succulent core of ripe fruit, honeyed, with delicate lemon blossom acidity and fine texture and length.

(2025) A blend of parcels from vineyards where altitudes range from 1230m (4,035 feet) to 1650m (5,413 feet), the wine completed fermentation in oak barrels, where it aged on the lees for eight months. There is an overlay of custardy, creamy almond oak, but the ripe and peachy fruit, cut by lemon, is there. On the palate this has texture and a little hint of exotic ripeness, certainly quite plush, but it is well tempered by the acidity.

(2025) Yalumba 'GEN' is a new range of sustainable wines, certified organic and 100% vegan. Wines in the range are made without chemical fertilisers or pesticides, fermented with natural vineyard yeasts. Unoaked, it nevertheless has some texture and creaminess. Aromas are of stone fruits with a light kaolin earthiness. In the mouth there is fruit sweetness touching on pineapple (but the wine has very little residual sugar) and it finishes with a lemon jelly, soft acidity. Watch the video for more information.

(2025) From the Kaaimansgaat vineyard at 700 metres altitude and dry grown vineyards, this is made by Adam Mason, the flying winemaker who spent many years at Klein Constantia. Seriously presented with its waxed capsule, it immediately impresses with a combination of mealy, oatmeal and almond, a strike of flint and burgeoning peachy fruit. Textured an rich in the mouth, the elegant core of acidity shears through the finish. A lovely Chardonnay this. £19.99 when you mix 12 bottles. Watch the video for more information.