Loire, France

An unoaked Chinon with youthful wild berry fruit, supple chalky tannins and a refreshing Cabernet Franc tang on the long finish.

Pale yellow with a beautiful sheen. Nose: Intense with light aromas of passion fruit, peach and citrus. Palate: Harmonious and predominantly floral with a mixture of light peach and citrus aromas, wrapped in lovely minerality on the finish.

Domaine Andre Dezat produces some of the very best Sancerre in Loire. From five separate sites over 20ha, this is pure, delicious, top class Loire Sauvignon Blanc.

100% from 20ha of Domaine vineyards, a wonderful, fragrant nose and a very pretty, juicy, ripe palate.

Andre Dezat is well known for his superb Sancerre rouge. 100% Pinot Noir from 25 year old vines and 12 months in wood.

This is a wonderful, bone dry but forward Vouvray from a very top domaine that is certified organic and fully biodynamic. Soft, perfumed stone fruit and melon flavours with complexity and balance.

Aromas of fresh mown grass, nettles and tart gooseberries are followed by a richly flavoured palate with a good concentration of fruit and dry typically Sauvignon finish. The wine has a great balance of ripeness and freshness with underlying minerality - just what Touraine Sauvignon should be.

Lovely, green melon fruit, deliciously fresh and bright yet savoury and sapid too with a touch of salinity on the finish which is satisfying and flavoursome. Alcohol is 11% so refreshingly light.

Less well known than near neighbours, Pouilly Fume and Sancerre, Quincy lies on the eastern end of the Loire. Domaine de Chevilly is made by Yves Lestourgie in 20 hectares of 20 year old vines. His wife, Antoine, is a qualified oenologist and her influence can be seen in the winery , where the wines are left on the lees in tank until just before bottling. This adds an extra dimension of concentration and richness.

Joseph Drouard and his son Christophe make classic Muscadet from 16 hectares of vines with an average age of 35 years situated on Silican clay around the commune of Monnieres. The wine is vinified at 21 degrees in underground glass lined vats and the wine rests on its lees throughout the winter. It is not fined and just receives a light filtration prior to bottling.