(2022) The Chardonnay for this wine is selected from vines on clay-limestone soils at an average altitude of 280m.  Fermentation in stainless steel is followed by 18 months in oak barrels and foudres. It's a wine of cool restraint, plenty of flinty character over citrus and rioe apple, smoke wreathing around the aromas. The palate has volume and texture, but that super cool and lean fruit and decisive acidity keeps this pin-sharp, some grippy phenolic and a little creamy barrel component adding tension and savoury detail.
(2022) A wine bottled for the Bulgarian-based Vida Wines, which has recently set up shop in the UK offering some really interesting wines from across Central Europe. This is a Viognier from the Danube Plains, made with "minimal intervention with a more natural and sustainable approach." With only 12.5% alcohol it has clearly been picked quite early and there's an interesting struck-match, slightly sulphury note to the aroma, then herbs and a cool apple fruitiness just hinting at peach. The palate has a much peachier character, more luscious, but then a really salty note, like a lemon sprinkled with sea-salt, adds grip to the finish. It's a really interesting wine, quite a different expression of Viognier, and the price falls to £7.43 or £6.99 if buying six or 12 bottles. Watch the video for more information.
(2022) From an excellent vintage, the Art Series Chardonnay is fermented in 100% new French oak barriques, with a percentage of whole bunches in the mix. The wine is blended after 11 months in barrel. Despite that significant oak treatment, this has a gentle mealiness and creamy almond quality rather than anything overtly toasty. It seems a tad more precise than the previous vintage. There is a little buttery Brazil nut beneath, but also a certain coolness to the fruit, a hint of tangerine to peach and ripe pear. In the mouth it is medium-bodied and has very good freshness, the acid sparky and streaked with lime, that cuts through more buttery and tropical fruit flavours. Again there's salinity, and that plus the zesty citrus gives this fine definition, with a bit of grip too.
(2022) In a mild year, the Riesling harvest began on February 22nd and was completed within a week. A selection of the best parcels was chosen for this bottling, which saw minimal time on lees after fermentation in steel. Delicately floral and fresh on the nose, there is lime and blossom, but a gentle character from the outset. In the mouth it is a wine of great running mountain stream clarity, all about lemon and sharp apple flavours, a fine salty edge to the acidity in a long finish that ripples with lemon juice zestiness.
(2022) A very nicely done, Fairtrade accredited Chardonnay from Stellenbosch, aged eight months in French oak. It is really nicely pitched, the light custard and almond sheen of oak over creamy golden delicious fruit leads on to a palate that has medium-bodied texture, plenty of juicy orange fruit and citrus acidity, and enough toasty and creamy oak to add polish. There's a well-judged hint of flintiness too. Watch the video for more information.
(2022) A very fine organic Riesling from a single vineyard, stony and limey with a sense of honeyed, waxy richness. The palate hints at a little sugar, but that is instantly swept up in a rush of citrus, crisp apple and salinity, the finish mouthwatering and savoury as the acid/fruit battle plays out. Delicious and energising.
(2022) From a vineyard classed as experimental - although it has been run by CAVIT since the 1980s. Here a number of varieties and clones are grown for their agronomists and winemaker to experiment. Chardonnay has been planted in Trentino since it was an Austrian territory. This is barrel-fermented and aged until the May following harvest, then best barrels are selected for this cuvée. Lightly toasty and spicy on the nose, oak relatively obvious but topped by fresh lemon verbena fruitiness. Palate quite cool and clean, again it is citrus and yellow apple that carries the palate, acidity quite tangy and lightly salty perhaps.
(2022) After years of research via PICA, vineyards planted at higher than 600 metres - much higher than PG would normally be planted, maturing three weeks later and changing the profile of the wine with its mountain profile. There is also a very strict selection of grapes, each vineyard fermented separately in stainless steel, before final blending. Peaches and orange peel sum this wine up, along with a dash of mineral salts. Great intensity, juiciness, but a shimmering clarity to the acidity.
(2022) From the best areas for this variety, a mix of Mediterranean and more Alpine conditions. There's plenty of juicy yellow apple and lemon, but also hints of straw and minerality. It has quite a mouth-filling creaminess, less than 3g/l of sugar, but real juicy sweetness through the mid-palate. Delicious and quite full, yet the acidity is crisp and very nicely integrated.
(2022) It's from Tuscany, it's Sangiovese, and it's... white. Very unusual, the Sangiovese was picked early and vinified without the grape skins for a crisp, 12.5% alcohol white wine. There may just be the faintest blush to the colour, then aromatics of orange blossom and citrus, a little creaminess, are bright and attractive. In the mouth there is real zest and vivacious personality here, peach and zesty lime flood the palate, with bold texture and plenty of fruit concentration. It zips along nicely thanks to good acids, maybe Pinot Gris being the closest comparison I can think of for this interesting wine - the choice of winemaker Sofia Barbanera.