Wine Type: Off-dry white

(2023) From a 19-year-old vineyard on clay at 100 metres, this is distinctly off-dry with 22.8g/l of residual sugar but noticeably a pH of just 2.95 so acidity is key. Very appealing, lightly honeyed nose. The palate has a silkiness and fine balancing acidity. It is limey, as is the fruit, with delicate floral and glacé fruit notes. Stockist and price quoted is for the previous vintage at time of review.

(2023) The brand is named after Maria Severa Onofriana, Portugal's first Fado singer to reach international fame. It is a distinctly spritzy Vinho Verde, featherlight with just 8.5% alocohol. Unfortunately, to my palate there's also a residual sugar sweetness to the wine, whereas I want my Vinho Verde to be dry and appetising. The sweetness against the lemony thrust of the acidity doesn't sit too happily for me.

(2023) Matured in steel for six to eight months on the lees. This is a blend of 60% Pinot Blanc, along with Sylvaner and Pinot Gris. Quite a rich, leesy feel for Alsace, mostly about citrus, but some nutty Cox's pippin crunch. Really sweet, with around 9g/l residual sugar, but an intense and vibrant wine through mid-palate to finish.

(2023) From vineyards on the granite slopes of the Lieu-dit Sonnenberg, this is fermented in oak and matured on lees for nine months. There's a subtle nutty earthiness on the nose, an apple core dryness to the aroma. In the mouth 5g/l residual sugar gives this sweetness, the fruit somewhere between peach and lemon. A little creaminess from the barrel fleshes out the finish.

(2023) Eight grams of residual sugar in this wine from mal and limestone. Lemon jelly aromas are fruity and forward, just a hint of something floral, and a touch spicy. In the mouth very crisply defined, the sweetness swept up in a rush of delicate citrus and minerals acidity.

(2023) From clay and marl soils, this has 7.5g/l of residual sugar. That sweetness is perceptible on the palate, after an opening that is reminiscent of nutty russet apples. Quite well balanced, though not showing quite enough verve for a 2021 perhaps.

(2023) Just 5g/l of residual sugar in this Grand Cru from sandstone soils. Richly peachy with almond and yellow plum on the nose, the palate does show that sweetness, in a creamy and mouth-filling style, the generous nature of the acidity adding to the approachable style.

(2023) From limestone soils and with 6g/l of residual sugar, a touch of honey to the lemony and rip, slightly nutty apple aromas. Again a juiciness and raciness on the palate, plenty of sherbetty acidity cutting through those sweeter mid-palate flavours.

(2023) SWEET: A biodynamically certified wine from granite soils, this has 10.5g/l of residual sugar making it off-dry rather than sweet. Lovely rose petal and gentle patchouli fragrance, with lychee fruit. In the mouth the sweetness playes against a rich texture and concentration. Sweet, almost strawberry notes run into a pithy acidity, helping to balance.

(2023) I'm on record as saying that previous vintages of this are about the best of the de-alcoholised zero percent 'wines', and this 2021 reinforces that opinion. It's off dry and has a light, dilute character, but the pungency of the Muscat character makes it through aromatically and to an extent on the zippy palate, where fresh lemon is offset by a hint of sweetness.