Bottles

Intense cherry red in colour. On the nose, aromas of ripe strawberries and raspberries are married with spicy notes of liquorice and chocolate and subtle floral hints. On the palate, velvety tannins give a silky mouthfeel and a crisp acidity carries the flavours onto the spicy finish.

A stunning and unusual aperitif. 100% Chenin Blanc, bottled at low pressure. Delicious dried apple and apricot fruit with creamy yeasty notes.

From Domaine Mittnacht comes a superb Gentil blend of 40% Pinot Blanc, 30% Riesling, 10% Muscat, 10% Gewurztraminer and 10% Pinot Gris. Beautifully aromatic, dry and lively, this is a perfect partner for sushi, sashimi and other delicate seafood dishes.

Nose of laurel, rosemary and something fresh, almost thyme, then an explosion of black fruits (blackberry, candied cherry). Light oak adds a perfect complexity. The mouth is powerful, bulky. It is nicely tannic but the tannins are a well coated relief.

Deliciously aromatic with scents of honeydew melon and orange blossom, delicately infused with herb garden botanicals. A bright, seasonal expression, with juicy lemon, steely cassis flavours and a generously textured palate, garnished with a flourish of pastis and wildflowers.

The 2013 is another excellent LBV from Taylors. Plummy jam and hints of blackcurrant on the nose, with a rich palate of dark cherry and stewed fruits.

The Krohn house style is one of elegance and refinement, as ever this LBV is excellent value. Roasted red fruits and burnt sugar on nose and palate.

The best Cremant d'Alsace we have found! Bruno Sorg Senior has long produced this excellent creamy, citrus fizz from Pinot Blanc, Pinot Gris and Chardonnay. All elderflower and elegance.

A top Chianti Classico Riserva with 80% of the wine spending 18 months in Slavonian oak and 20% aged in French oak barriques. Very classic in style showing deep, powerful black and red cherry fruit with violet and black pepper. A truly fantastic wine.

A delicious, generous, beautifully structured Graves. A 16-hectare property with vines which average 25 years of age, on sandy gravelly soils. tainless steel fermentation with a 2-week maceration and aged for 12 months in a combination of new and one-year-old barriques.