White Wine

Outstanding single-vineyard Sancerre from Bourgeois; intensely flavoured with a bone-dry finish.

Famille Bourgeois Sancerre

The white Santenay Clos de Malte is a rich and structured wine. It is elegant and fresh, with fruity, citrusy aromas and a hint of woody notes.

Mouthwatering stone fruit, lemon, herbs, a hint of passion fruit and subtle notes of gooseberry. The grapes chosen for this wine are from Oliver's oldest and finest vines.

Weingut Oliver Zeter

Zesty and bright with ripe peach and grapefruit notes on the nose followed by a palate of zippy grapefruit and lemon zest with a pleasingly long finish.

Enitely made from the Sardinian Nuragus grape, which historically does not have the best reputation, this is hand-harvested, fermented with 24 hrs' skin contact in stainless steel. Aged in steel for 11 months on fine lees, unfined, unfiltered. A noble, deep, complex white wine, for lovers of Xarel.lo or whites from the northern Rhône.

Lazio may not be the first region to spring to mind when considering sources of top Italian white wines but they’ve been making wine for 2,000 years so they must have learned something over time. On hillsides half an hour south of Rome, Imperatori have just 8ha on which to work their magic. They make a really wonderful Cesanese, a cracking Frascati and this Trebbiano Verde, all nuts and minerality with a fabulous texture and richness on the finish.

A dry Riesling with a crisp acidity and expressive peach and lychee fruit. Classic style of Pfalz, which is relatively warm region for Germany. Crisp and fresh, with those typical flavours of citrus fruits, minerality and some crunchy green apples. A refreshingly dry finish too.

Sub Aqua Club is predominantly a Viognier plus some other whites (mainly Riesling) that were accidently planted in a vineyard in Moppa Springs in the furthest Northern vineyard in the Barossa Valley. The vines are dry-grown, and all the fruit is harvested before sunrise to keep the grapes as cool as possible. With 5-7 days skin contact and 5 months lees aging in barrel makes it fresh apricot in hue, delightfully almost equally furry on the palate. It’s at once marmalade and marble being all rich, sinewy, aromatic, and textural. Finely grained for a skin-contact wine, it should not be served too cold

An absolutely classic Soave - from one of the region's master producers, and dedicated to the memory of Graziano Prà‘s beloved Border Collie. Fresh and subtly peachy nose with elegant honeysuckle and pear aromas. The palate is attractively textured and juicy, lightly honeyed, with vibrant citrus and stone fruit, appealing pithy notes and a hint of almonds. Fine, linear and concentrated with a crisp, incisive and mineral finish.

A serious wine of real complexity that balances fine tropical fruit with lively citrus in a pure and precise whole. Delicious now but easily capable of developing and improving further over then next decade, possibly even more

Maison Roche de Bellene

Wood aged muscat from Australia, delightfully smooth and nutty with huge helpings of ripe plums and damsons fruit. A good alternative to Tawny Port.

Stanton & Killeen

Grown across a variety of soil types. Gravels provide tropical flavours, clay loams produce citrus notes and deep silty soils lift the aromatic quality. The best parcels are selection for this wine and harvested only when fully ripe. Fruit is cool fermented in stainless steel tanks to retain the pure fruit flavours. A period on yeast lees post ferment develops texture and complexity. A classic regional style, this wine has intensely aromatic gooseberry and passionfruit characters. The palate is rich and full with a long finish.

Sileni Estate

On the fecund plateau of Piekenierskloof there exists some extraordinary bush. Dwarfish, seemingly petrified stumps punctuate a high rolling landscape of ryegrass and rooibos. Amongst these are old plantings of Grenache Noir, Chenin Blanc and, here and there, Palomino. Strange Kompanjie has isolated one such block for a teeny release of old vine Palomino, planted in 1977.

Fresh and zesty aromas with notes of almond skin, fennel and even a little jasmine. A bright natural acidity on the palate with a teasing top note of grassy fennel, almond nuttiness and the residual salinity of an old dry grown vineyard. Drink slowly to take all this in.

Parcel of new top Chardonnay from Felipe Müller, sourced from a 0.7 hectare parcel from the Talinay Vineyard. One of Tim Atkins' ‘Chardonnay's of the Year’ in his 2023 Chile report and receipent of 96pts in his 2024 report. Described as ‘Chile meets Puligny-Montrachet style’.

Pale yellow in color, Caliza is a wine with great depth, long, tense, juicy and with nerve. Saline, mineral notes and linear in structure. Undoubtedly a wine with character, in which the extraordinary qualities of the Talinay vineyard are expressed.

Light straw yellow with hues of green. Fresh apricots and honey dew on the nose with lifts of lime. The palate is bright and fresh with vivid acid and juicy fruits. The balance of fruit and acid give the wine depth with matched vibrancy. It is a wine to be served well chilled and enjoyed on any occasion.

Philip Shaw Wines

A nose of honey, apricots and marmalade extends to a luscious yet well balanced palate. There is some acidity here which adds freshness and keeps the wine very clean. Warm stone fruits, orange citrus and nectarine linger on the pleasing finish.

Viña Requingua

The Basque country is to classic Spain as chalk is to cheese. The lettering is different, and the names make you wonder if you've suddenly and accidentally wandered into Greece. Like many parts of Spain, vineyards in the Basque Country have been tended since Ancient Roman times. The region is bounded by the Bay of Biscay to the north and to match the resulting cuisine, the wines are piercingly acidic and refreshing.

Rezebal have 20 hectares of high-trained vines on the green, humid coastal outskirts of Zarautz in the small Chacolí de Guetaria DO. The Rezabals (Mireya and Anders) were folk singers in their youth, but their family history lay in wine and in 1996 they decided that wine was where their future lay too. They now have some 20 hectares of high trained vines on the green, humid coastal outskirts of Zarautz in the small DO of Txacolí Getariako, about halfway between the important Basque towns of Bilbao (Bilbo) and San Sebastián (Donostia).

Their entry wine is pure Hondarrabi Zuri, the most important indigenous grape of the region, with an exuberant lemony punch, a refreshing buoyancy and the hallmark, bracing acidity found nowhere else in the peninsula and just 11% alcohol. This is classic, coastal Txacolí with just the rightamount of spritz, typical of the style.

A fine, crisp and fresh wine, with peach and pear characteristics, and refreshing acidity on the finish.

Monacesca

Made from a blend of Loureiro 50%, Avesso 15% and Arinto 35%. Floral, citrus and gentle tropical aromas lead on to a palate which is deliciously off-dry with flavours of ripe melon and sherbet lemon acidity. The finish is refreshing with a classic spritz.

Bright lemon citrus characters on the nose. The palate is fresh with zesty acidity, hints of peach and grapefruit, and a pleasant minerality on the finish.

Villa Maria's finest Sauvignon, the grapes come from the Fairhill vineyard which surrounds Villa Maria's Marlborough winery in the Wairau Valley. The typically warm days and cool nights during the growing season lead to intense concentrated flavors with a fresh energetic line of acidity while the predominantly clay based soils give weight and structure to the wines. Sustainable practices and an emphasis on biodiversity brings life into the vineyard ensuring healthy, resilient vines that produce complex and characterful wines

The summer was dry and mild with Marlborough’s signature high sunshine hours and cool nights delivering fruit in the best possible condition. The early autumn in 2021 provided Marlborough with very stable weather conditions therefore fruit was able to reach optimum physiological and flavour ripeness. The fruit was impeccably clean and the lower yields meant that the grapes packed a punch in flavour and concentration. The grapes were fermented in a mix of Franch oak puncheons and barriques followed by 11 months aging in barrel and a further 6 months on lees in stainless steel tanks.

With vibrant citrus aromas accompanied by lifted florals and smoky notes on nose, this is a multi-dimensional wine with a zesty acid backbone and a structured mineral texture.

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.

An intense nose, packed with aromas of nuts, spice and vanilla leads on to a palate showing great structure and roundness.

Domine de Savagny

Clear yellow wine with green tinges. The bouquet offers a unique aromatic range including citrus flowers, exotic fruits, apricots, white-fleshed stone fruit and jasmine. Intensely fruity and well balancedthis wine is mouth-filling which works in harmony with the flavours of exotic fruit and toasted brioche.

Chenin vines grown on sandy clay and limestone soils. Natural fermentation lasts 2-3 months. Aged in used oak for 4 months.

Green apple with sherbert citrus notes and tight, clean acidity.

Francois et Julien Pinon

The 2023 Butler’s Grant Old Vines Riesling is a stunning showcase of the estate’s oldest Riesling vines, planted in 1980 at Butler’s Grant Vineyard. Crafted with wild fermentation and aged six months on lees, this Riesling undergoes 100% malolactic fermentation, resulting in a wine of exceptional depth and complexity.

Westcott Vineyards

Ripe peach and tropical fruit on the nose with fresh citrus notes. Honeyed and textured on the palate with crisp acidity and hints of honeydew melon and lychee leading to a bright, zesty finish with fresh lemony acidity.

Classic ancient vine Semillon selected from 2 small plots, the oldest planted in 1905. The fruit for the Wildeberg wines comes from the Franschhoek Valley only, hand-harvested, naturally-fermented and gently matured in the mountain barrel hall on the farm. Restrained, delicate aromas with bright citrus fruit offset by savoury, waxy notes. The palate has an impactful attack of taut, stony, highly textural citrus tang and terrific mouthfeel. A subtle, beautifully balanced wine with layers of expression.

Taking grapes from Magaret River and Pemberton this is classic Aussie Chard- bold fresh fruit, toasty notes and and long fine acidity at the finish

On the nose there is the nectar of field flowers such as camomile, elderflower, iris. Mineral on the palate with a finish of almond, typical of classic Garganega.

Azienda Agricola Inama