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"In this wine, fine and rich tannins partner with powerful black-plum and black-currant fruits. Densely textured while also having swathes of rich fruits, the wine shows both a firm side and one that offers total deliciousness. As it matures, both these aspects will come together. Drink from 2027."
Roger Voss - 97/100, Wine Enthusiast

The Bouyer family have been cultivating these vineyards for 8 generations but it is only in the past 60 or so years that they have steered away from the co-operative to whom they had been selling their grapes and started focussing on producing and marketing their own wines. This is slightly unusual insofar as it is 100% Merlot and consequently a slightly lighter, fresher style of Bordeaux. No namby-pamby lightweight but certainly a little more plush and fruit forward than some of its peers

Classic Provence rosé, expressive and aromatic, blending fresh cherries and floral notes alongside more exotic fruits then finishing with a soft round palate packed with peach and raspberry.

The appellation is located on the left bank of the Rhone, between Orange and Avignon, in Chateauneuf du Pape at the highest point of the appellation, on the Fargueirol plateau.

The terroir is characterised by large rolled pebbles that store the generous sun of Provence during the day and restore it at night. The height of the pebbles is about 2 metres, underneath there is a clay bench where the roots of the vine draw their water needs – a truly exceptional terroir.

70% Grenache. 20% Syrah. 5% Mouvedre, 5% Cinsault.

Deep purple in colour with a violet rim. Nose – a perfectly clean nose with an explosion of aromas of black fruit, exotic spices, roasted coffee and hints of cocoa. One can also distinguish some liquorice and violet flavour that combines perfectly well. On the palate this wine is very generous. The tannins are there, silky and ample, ready for the palate but also promising a great future.

Chateau Fargueirol

Good fruit concentration and weight with an open quality. Complex notes of plums and black cherries with a hint of cocoa and cloves.

The wine has lots of warm black fruit and plum aromas, with cinnamon, spices, pepper and a hint of vanilla. The palate is concentrated with damsons, red fruit, spice and stony minerality with a very elegant and warm finish. The mouth is initially very silky but gives way to some mouth watering acidity and firm tannins.

Domaine Chante Cigale

This is from a variety of parcels on the ‘Butte de Chaume’, predominantly from younger (10-12-year-old) vines and predominantly from schist soils. The depth and luxurious texture from these vines is absolutely astonishing and seems all the more remarkable when you know that the wine is fermented and aged only in stainless steel. Harvesting is in small boxes and the grapes are cooled before a long, slow (4.5hrs) pressing in the cool room. Wild yeast ferment, partial Malo. Even at this ‘entry level’ and despite all the richness on show, this wine is beautifully precise and has exciting, bright, engaging acidity at the finish. It’s probably about twice the price of ‘yer average’ Anjou Blanc… which makes it quite outstanding value!

Chateau de Plaisance

De Kuyper

An unusual blend of Viognier (30%), Picpoul Blanc (30%) and Grenache Blanc (40%). Sourced from clay limestone soils in Richerenes in the Vaucluse for the Grenache Blanc and Picpoul, with the Viognier sourced in the Northern Rhône (so legally the wine is classified as Vin de France). Easy-drinking, unoaked and a classic french-style table wine. Citrus and pear on the nose with citrus flesh. There is nice weight on the palate, more ripe pear and some silky minerality on the finish. Great with coconut heavy Thai and Vietnamese dishes

A blend of 59% Chenin Blanc, 29% Sauvignon Blanc, and 12% Semillon.

The Sauvignon Blanc aromas are prominent on the nose, with beautiful lime and prickly pear notes. Intense flavours, with great balance. A tight mineral core and creamy mid palate from the Chenin Blanc allows for great complexity and a persistent finish. The Sauvignon Blanc lends lovely, fresh acidity to the wine.

Waterkloof

Founded in 2016 by the Scully family, Clonakilty Distillery has grown out of a genuine passion for creating standout Irish whiskey and white spirits. In a relatively short time, they’ve made quite a name for themselves, with their spirits picking up major accolades on the world stage — including Best Irish New Make & Young Spirit at the World Whiskies Awards 2024 and an impressive Double Gold, 97 Points at the San Francisco World Spirits Competition 2025.

This premium bottling of Irish Whiskey now contains Clonakilty distilled Single Pot Still Whiskey married with Single Grain Whiskey. Matured in ex-bourbon, virgin American oak, and shaved re-toasted European Oak red wine barrels. The result is a whiskey with aromas of soft spices and vanilla, leading to flavours of ginger and hazelnut with a long finish of toffee/caramel sweetness and spices lingering on the palate.

Clonakilty Distillery.

Founded in 2016 by the Scully family, Clonakilty Distillery has grown out of a genuine passion for creating standout Irish whiskey and white spirits. In a relatively short time, they’ve made quite a name for themselves, with their spirits picking up major accolades on the world stage — including Best Irish New Make & Young Spirit at the World Whiskies Awards 2024 and an impressive Double Gold, 97 Points at the San Francisco World Spirits Competition 2025.

Clonakilty Distillery.

Founded in 2016 by the Scully family, Clonakilty Distillery is driven by a passion for crafting exceptional Irish whiskey and white spirits. Since 2019, their award-winning spirits have been recognised on the world stage, including “Best Classic Irish Gin” at the World Gin Awards 2023.

Inspired by the Minke Whales that swim wild off the Atlantic Ocean coastline, Minke Gin is produced by the Clonakilty Distillery using whey sourced from the family farm which gives a luxuriously smooth mouthfeel to each delicious drop.

Rock Samphire, foraged by hand on the cliffs along their shoreline dominate, along with lavendar, lemon verbna, cardamon, and citrus.

Cockburn's 2011 Vintage Port shows a distinctive fragrant esteva (rockrose) nose, indicative of the substantial Touriga Nacional contribution to the final blend. In the mouth there is a wonderful, pure fruit quality (red cherries and strawberry) denoting the fresh acidity, which underpins the wine's structure and balance. A wine of great finesse and poise, in the style of the early 20th century Cockburn's Vintage Ports.

Cockburn's Port

Cockburn's Port

Opulent wild blackberries, fragrance of violets, scents of flowers and wild herbs, rockrose, mint, hints of spice, bottled in their time capsule and left to mull over for years. The finish is long and persistent. It never really finishes, in fact, because just as it starts to, you’ll take another sip.

Cockburn's Port

100% Timorasso. Five generations of Massas laboured tirelessly to keep the Timorasso flame alight whilst cheap Pinot Grigio and Prosecco rolled past by the truckload. It’s not difficult to see the origins of Walter’s frustration. Here on the steep hills just east of Tortona grow the last few hectares of Timorasso in the world. An ancient variety with thick skins, low yields, high disease susceptibility and immense concentration, it ought to be served by the glass in every restaurant with even the slightest aspirations to a decent wine list. The Timorasso ‘Derthona’ is initially shy in the glass but develops red apple, apricot and tangerine with time. Extended lees contact gives it a creamy mouthfeel often mistaken for oak (there is none) and the acidity will keep it developing in bottle for ages.

"A pure and nimble albillo, showing nuanced green fruit, flint and some grapefruit. Slightly neutral, but the creamy texture and the nice phenolic bite in the medium- bodied palate are impressive. There is a twist of mineral austerity in the finish, too. Imprressive. Drink Now." James Suckling 92 Points June 2022.

I must admit that since discovering this two or three months ago rather too many bottles may have found themselves going home with me. It’s from our old friends Familia Falasco, producers of the Los Haroldos range amongst a number of others and it’s a measure as to how far Argentinian whites have come in recent years. A blend of 50% Viognier, 30% Sauvignon Blanc and 20% Torrontes it’s pleasantly aromatic without being over the top. Really well balanced with bright acidity but also a lovely weight on the palate after several months of lees ageing

I must admit that since discovering this two or three months ago rather too many bottles may have found themselves going home with me. It’s from our old friends Familia Falasco, producers of the Los Haroldos range amongst a number of others and it’s a measure as to how far Argentinian whites have come in recent years. A blend of 50% Viognier, 30% Sauvignon Blanc and 20% Torrontes it’s pleasantly aromatic without being over the top. Really well balanced with bright acidity but also a lovely weight on the palate after several months of lees ageing

120 year old ungrafted Semillion vines from a single cineyard in the Itata Valley. Fermented in Large French oak barrels followed by 13 months aging in a both new and used oak barrels.

A wide range of aromas, such as honey, peach, green herbs, dried fruit and gunpowder. It is a structured Semilón, medium bodied with mineral and a saline touch on the palate. A balanced and complex wine with a long and elegant finish.

It is at once full-bodied and sweet, a rather splendid marriage of generosity and finesse. Notes of plum and blackberry mingle with a whisper of tobacco and a courteous nod of clove, creating a harmony of fruit and spice that feels almost orchestral. The wine carries itself with a certain quiet authority—powerful, assured—and yet it closes with disarmingly soft, sweet murmurs that linger long after the last sip.

Rich golden orange colour; the perfume on the nose offers fresh aromas of citrus pith, lemon and lime; medium-bodied with a lush, creamy palate of tropical and candied fruits.

Aged in concrete tanks for 6-8 months with skins on. The skins are periodically mixed with the wine to achieve the evolution of a more complex wine, with greater creaminess and freshness.

A blend of Cataratto, Grillo & Fiano, hand harvested and fermented on skins for 2 days before finishing in oak botti (large barrels). The wine then spends at least 7 months aging on its lees.

Intensely golden in colour, which comes from the skin contact and ageing in large oak botti. The prominent bouquet has notes of coconut and tropical fruit, with an undercurrent of gentle spices. On the palate, there is a richness, balanced by well-integrated acidity. Excellent structure and length.

A stylish and concentrated Verdicchio with fresh intense aromas of grapefruit and lime, as well as honeyed stonefruit. The palate is fresh and fruity; very approachable, with apple, pear and ripe stone fruit. A mouthfilling minerality adds to the complexity and palate weight.

Monte Schiavo