A great drop for those keen to avoid alcohol but still looking for the flavour experience of Prosecco.

Tasting Notes 

It has notes of exotic fruit salad and citrus fruits, with floral aromas reminiscent of Prosecco.

Producer

Based in Treviso in the heart of Proseccocountry, La Gioiosa is one of Italy’s leading Prosecco producers. Owned by the MorettiPolegatto family La Gioiosa represents the tradition of winemaking which has been passed through generations of the family. La Gioiosa has consistently won awards across the globe and its quality wines are enjoyed by many.

Production

Whole grapes are put into the pneumatic press for soft pressing. The resulting must, after a first racking, is placed into controlled temperature tanks at 0% where it remains until it is used for the production of 0% sparkling. CO2 is added gently to ensure a fine perlage.

Specifications

A wine cocktail made with Mendoza grapes and infused with natural botanicals, and a touch of fine bubbles. This refreshing low alcohol blend of Syrah and Bonarda is ideal served over ice with a slice of grapefruit.

Tasting Notes

Grapefruit, hibiscus and lime.

Production

This blend of Syrah and Bonarda is sweetened with white must and a dosage of natural flavouring. Lightly sparkling and low in alcohol. 

Producer

Specifications

A wine cocktail made with Mendoza grapes and infused with natural botanicals, and a touch of fine bubbles. This low alcohol spritz is a blend of Malbec and Bonarda, serve chilled over ice and a slice.

Tasting Notes

Orange, classic botanicals and lemon.

Production

This blend of Malbec and Bonarda is low in alcohol, and sweetened with white must and a dosage of natural flavourings. Lightly sparkling. Serve very cold with ice and a slice of orange. It can also be combined with herbs such as rosemary to enhance aromas.

Producer

Specifications

Two grape-filled trailers one red, one white, one chaotic winery and an inevitable oops... et voilà - Quel Bazar! A happy accident turned liquid masterpiece. This collision created Blouge, a juicy, aromatic, unexpected wine with a little wild side - because the best things in life aren't predictable.

Tasting Notes

Red cherry notes from the Pinot Noir meet with lychee and tropical fruit notes from the Gewurztraminer to create a flavour that's both charming and enjoyable. Juicy and aromatic with refreshing acidity.

Production

Blouge' is a combination of 'Blanc' and 'Rouge'. For Bazar, Pinot Noir and Gewurztraminer co-fermented to make a wine that's fun, bright, and bouncy

Producer

Specifications

Tasting Notes

Apricot yellow in colour, this Pét-Nat is intensely aromatic, with white and pink flowers, subtle scents of honey and orange blossom, mandarin and stone fruit, all carried through on soft creamy bubbles. On the palate, there is texture from the lees, yet a remarkable freshness, with an explosion of stone fruit and flowers, with a clean dry finish with excellent acidity and herbaceous notes.

Producer

Owner & winemaker, Rosalia Molina, makes organic wines in one of Spain's highest altitude wineries. Her mission is to make wines that express the typicity of DO Manchuela: the vineyard, the altitude and the varieties planted.

This is a climate on the edge of what is possible: at 1,100 metres above sea level, the grapes experience a large diurnal range that encourages even ripening and helps to retain natural acidity. Rosalia's vineyards are certified organic, she uses only natural fertilisers, promoting biodiversity by welcoming chickens, sheep and pigs from local farms to roam the vineyards freely. Grapes are hand harvested and vinified as naturally as possible with native yeasts and little other intervention. The wines are then aged in clay amphora and some in French oak to give texture and complexity.

Winemaking

The Muscat grapes were harvested in October and the fruit was gently pressed into a stainless-steel tank, where it settled for a few days before being racked off its heavy lees. Fermentation then starts, and the wine is bottled to capture the carbon dioxide. This ancient method of making sparkling wine creates a gentle carbonation. As the wine is unfiltered it will have a cloudy appearance and some sediment in the bottle, which is entirely natural.

Specifications

A long, graceful finish from old vines and French oak finesse

Tasting Notes

Intense and elegant with notes of blueberries and red forest fruits and slow. Due to its aging in French oak, delicate aromas of pipe tobacco, menthol and cedar appear with a mineral finish that gives it personality. It is dense, well balanced, with fine and polished tannins and a long finish.

Producer

Bodegas Palacio, which is based in Laguardia in the heart of Rioja Alavesa, was founded in 1894 by Don Cosme Palacio. It forms part of the Grupo Bodegas Palacio 1894, which is one of Spain’s most successful premium wine companies. The winery owns 200 hectares of vineyards and focuses on classic Rioja styles which are 100% Tempranillo, as well as traditional whites made predominantly from Viura. The cooler climate and generous rainfall in Rioja Alavesa gives the wines their trademark freshness and elegance.

Production

Selected grapes from old vines, traditional production methods including gentle winemaking processes to maximise fruit expression. Temperature-controlled fermentation. Ageing: 26 months in French oak barrels. The wine remains in the bottle for at least 36 months.

Awards

91 points Tim Atkin

Specifications

Western Cape richness, sea‑breeze softness,  Pinotage at its most decadent.

Tasting Notes

Meduim bodied red with flavours of plum, dark berries and some hints of vanilla. The 
palate is smooth and fresh.

Vinification

Grapes are picked by hand in early morning and de-stemmed. nly free run juice is used. 
Juice is clarified by flotation and clean juice used for the fermentation. Selected yeast 
are used for a cold fermentation in stainless steel tank for 18 days. Wine is left on the 
lees for 3 months before racking. Stabilization and filtration before bottling.

Producer

Perdeberg Group is one of South Africas leading wine producers and exporters with its head office situated in the shadows of the Paardeberg Mountain in Paarl. Established in 1941, we offer customers a complete solution to meet the ever-changing needs of 
their consumers. The unique composition of our vineyards significantly contributes to the quality of our wines. These dry land bush vines create exceptional fruit concentration more than vines subjected to unnatural vineyard practices. The structure and complexity in these smaller berries bring intense colour, added body and bold flavours

Specifications

Indulgence with a wink ripe fruit, silky texture, effortless pleasure.

Tasting Notes

Medium bodied red with flavours of red berries, cherries and some hints of vanilla. The 
palate is smooth and fresh.

Vinification

Grapes are picked by hand in early morning and de-stemmed. nly free run juice is used. 
Juice is clarified by flotation and clean juice used for the fermentation. Selected yeast 
are used for a cold fermentation in stainless steel tank for 18 days. Wine is left on the 
lees for 3 months before racking. Stabilization and filtration before bottling.

Producer

Perdeberg Group is one of South Africas leading wine producers and exporters with its head office situated in the shadows of the Paardeberg Mountain in Paarl. Established in 1941, we offer customers a complete solution to meet the ever-changing needs of 
their consumers. The unique composition of our vineyards significantly contributes to the quality of our wines. These dry land bush vines create exceptional fruit concentration more than vines subjected to unnatural vineyard practices. The structure and complexity in these smaller berries bring intense colour, added body and bold flavours.

Alan's Personal Tasting Note

"This is the 2nd of the saltwind range that I’ve tasted, the 2025 Merlot, and it’s stunning! Medium, not FULL bodied, with very attractive damson & blackberry fruit, and the tiniest hint of spice in the back palate. But, like the Chenin, it’s the purity and freshness of fruit that is most amazing to me. You don’t generally get that freshness from South African fruit, it’s usually a lot fuller, jammy and richer than this fresh, smooth mouthful. Not a blockbuster, just an incredibly delicate, fruity wine that , in my opinion, must have been made by one of the new breed of SA female winemakers. A man couldn’t get this delicacy, beauty and softness from SA grapes, and a million miles away from the big, punchy styles of SA red we’ve seen over the last 20 years."  JUNE 2026

Specifications

A polished swirl of sunshine, fruit and coastal charm.

Tasting Notes

Fresh fruity white with notes of Stone fruit and citrus. The palate is fresh and crisp.

Vinification

Grapes are picked by hand in the early morning and de-stemmed. Only free-run juice is used. Juice is clarified by flotation, and clean juice is used for fermentation. Selected yeast is used for a cold fermentation in a stainless steel tank for 18 days. Wine is left on the lees for 3 months before racking. Stabilisation and filtration before bottling.

Producer

Perdeberg Group is one of South Africas leading wine producers and exporters with its head office situated in the shadows of the Paardeberg Mountain in Paarl. Established in 1941, we offer customers a complete solution to meet the ever-changing needs of 
their consumers. The unique composition of our vineyards significantly contributes to the quality of our wines. These dry land bush vines create exceptional fruit concentration more than vines subjected to unnatural vineyard practices. The structure and complexity in these smaller berries bring intense colour, added body and bold flavours.

Specifications

A Bright, breezy and cheekily crisp Sauvignon Blanc

Tasting Notes

Fresh fruity Sauvignon Blanc with notes of tropical fruit and goosberries. The palate is fresh and crisp.

Vinification

Grapes are picked by hand in the early morning and de-stemmed. Only free-run juice is used. Juice is clarified by flotation, and clean juice is used for fermentation. Selected yeast is used for a cold fermentation in a stainless steel tank for 18 days. Wine is left on the lees for 3 months before racking. Stabilisation and filtration before bottling.

Producer

Perdeberg Group is one of South Africas leading wine producers and exporters with its head office situated in the shadows of the Paardeberg Mountain in Paarl. Established in 1941, we offer customers a complete solution to meet the ever-changing needs of 
their consumers. The unique composition of our vineyards significantly contributes to the quality of our wines. These dry land bush vines create exceptional fruit concentration more than vines subjected to unnatural vineyard practices. The structure and complexity in these smaller berries bring intense colour, added body and bold flavours.

Specifications

Tasting Notes

A mixture of exotic fruit aromas with hints of dried flower petals. The French oak barrels bring minerality and spices, creating a complex and elegant wine with a unique personality. Great intensity on the palate, glycerine with gentle sensations of sweetness, magnificently balanced with the natural acidity that gives liveliness and freshness with a long finish.

Winemaking

Producer

A man of his time, an essential figure in the political and social life of Bilbao at the end of the 19th century, in 1894 Cosme Palacio Bermejillo took over the reins of the family winery that his father founded in Laguardia in 1863 to turn it into the most advanced winery in the Rioja Alavesa. With his characteristic vision of the future and with his sights set on the main wine reference, Bordeaux, he introduced fundamental changes that laid the foundations for modern DO Ca. Rioja wine.

At the end of the 1980s, Cosme Palacio marked a before and after in the history of the wines of this land, creating a style of winemaking at the forefront of its time. Today, Cosme Palacio enjoys great international recognition for being considered the bridge between the Classic Rioja style and the Modern Rioja.

Specifications

A crisp Prosecco with fine bubbles making it the perfect match for all celebrations!

Each day is a celebration!

Tasting Notes

Pale straw in color with fine, delicate bubbles, it offers fresh aromas of green apple, pear, and white flowers. The palate is crisp and lively, with bright citrus notes and a clean, dry finish.

Producer

Production

Glera grapes from the hills of Veneto are harvested at optimal ripeness, with moderate yields ensuring freshness, balance and aromatic purity. Gently pressed must is fermented at 18 °C, then re-fermented in autoclave by the Charmat method at 14–15 °C before stabilisation and bottling.

Specifications

Tasting Notes

Beautiful bright pink color with slight lilac tones, a result of its youth. On the nose, aromas of red and fresh fruits like currant and strawberry prevail. On the palate, it is long and complex with some balsamic notes that give it personality.

Production

Made using the traditional “bleeding” method, hence its deep raspberry tone. During bleeding, the must stays in contact with the skins for 4 to 6 hours, and then it goes into a tank where it will ferment at 18ºC, which preserves the freshest and most delicate aromas.

Producer

The sixth generation of a family of winemakers and vine growers. Together with their team, they care for the vineyard daily with the goal of creating timeless wines that connect people. The values and knowledge passed on by the family have brought them to where they are today. Now, Adriana and Beatriz, represent this new era of Ochoa with courage, pride, and our unique style full of resilience, tradition, honesty, friendship and joy.

Specifications

Tasting Notes

 The Chardonnay grape gives body and structure while the Viura adds freshness and acidity. The yellow color with greenish highlights shows its youth. On the nose and palate we find aromas of citrus fruits, apple, pear, and notes of stone fruit. Accompanying the fruit is a fresh scent of white flowers. Vibrant acidity that refreshes the mouth.

Production

 To capture the freshness at the edge of the Bardenas desert, an early harvest looking for acidity as well as floral and white fruit aromas. After a gentle pressing, the must ferments in stainless steel tanks. After fermentation, the wine rests on its own lees for 4 months, after which it is bottled and ready to be enjoyed.

Producer

The sixth generation of a family of winemakers and vine growers. Together with their team, they care for the vineyard daily with the goal of creating timeless wines that connect people. The values and knowledge passed on by the family have brought them to where they are today. Now, Adriana and Beatriz, represent this new era of Ochoa with courage, pride, and our unique style full of resilience, tradition, honesty, friendship and joy.

Specifications

"Ventisquero Explorador - the adventure begins- pays homage to the Exploradores 
glacier (or "Ventisquero" in spanish) in Southern Chile and all the adventurers who begin 
the tour of our wines."

Tasting Notes

Bright, zesty and wonderfully refreshing. This Chilean Sauvignon Blanc bursts with lime, grapefruit and crisp green apple, lifted by subtle herbal notes and a clean mineral edge. The palate is light, vibrant and mouth‑watering, with a streak of citrus acidity that keeps everything lively and super drinkable. Finishes fresh, pure and perfect for summer sipping.

Vinification

The must was protected from contact with the air throughout the process which began 
with a cold maceration for 6 to 12 hours to increase the aromatic potential. Next came a 
slow fermentation at a constant temperature of between 13°C and 15°C, which enabled 
the fruit aromas typical of the variety to be drawn out.

Producer

Ventisquero has the only wines in the world from the Atacama desert, making wines 
further north than any other winery in Chile. Ventisquero makes wines in all other 
cardinal points, the west, east and south making them a winery of diversity and 
distinction. They are family owned, with 100% estate vineyards and one of the founding 
wineries to push the sustainability movement in Chile. With award winning Chief 
winemaker Felipe Tosso at the helm and world recognised winemaker John Duval, they 
continue to take Ventisquero ‘a step beyond’.

Specifications

A bright, delicate rosé bursting with Atlantic freshness.

Tasting Notes

This wine presents a light salmon colour and a effervescence that favours the release of 
its fruity aroma. It reveals a great freshness on the mouth, with a vivid acidity.

Production

The previously selected grapes were de-stemmed and lightly pressed. The extracted 
juice is decanted by gravity. It then fermented in stainless steel vats with temperature 
control over two weeks. Before bottling the wine was filtered and stabilized.

Producer

Founded in 1917 in the Vinho Verde region, Calçada Wines is one of the oldest producers in the region focused especially on the production of still white and rosé wines and sparkling wines and is now the 3rd generation of the family to lead the business. In addition to producing high quality wines, Calçada brand is also synonymous with the art of hospitality - Casa da Calçada is a XVI palace converted into a luxurious hotel - it is a reference in hospitality and within the property we still proudly have what is considered the oldest vineyard in the region.

Specifications

Tasting Notes

A soft, juicy, easy‑drinking rosé bursting with ripe strawberry, raspberry and watermelon aromas. The palate is sweetly fruited and refreshing, with gentle red berry flavours, a touch of candy brightness and a smooth, rounded finish.

Producers

A fourth-generation family business with over a century of passion and expertise in cultivating California grapes.

Specifications

Cèdre Héritage is born in the sun-drenched vineyards of Cahors, where Malbec and Merlot grapes thrive on terraces and a limestone plateau.

Tasting Notes 

Deep ruby colour, with a slight purple hue. On the nose, it displays intense aromas of blackcurrant, violet and spices. On the palate, it offers lovely tension with crisp, clean acidity, wrapped in an elegant smoothness. This well-balanced wine is characterised by a lovely length on the palate

Production

Crafted by Château du Cèdre, this Malbec comes from sustainably farmed vineyards on the limestone terraces of Cahors. The grapes are harvested at optimal ripeness, then destemmed and gently crushed before a cool maceration to capture vivid colour and fresh blueberry‑led aromatics. Fermentation takes place in temperature‑controlled stainless steel to preserve purity, followed by a short maturation in tank to maintain brightness and supple texture. The result is a modern, fruit‑forward expression of Cahors with lifted aromatics and a smooth, approachable structure.

Producer

Château du Cèdre is one of Cahors’ leading family estates, renowned for elevating Malbec to its most expressive and elegant form. Founded by the Verhaeghe family, the domaine farms its vineyards sustainably, focusing on biodiversity, low intervention and meticulous vineyard work to capture the purity of fruit and the character of Cahors’ limestone soils. Their wines balance depth and structure with freshness and finesse, earning a reputation as some of the region’s most refined and modern expressions of Malbec.

Specifications

Crisp, aromatic and organically alive — Zephyr Sauvignon Blanc

Tasting Notes 

Bright, tangy and bursting with Marlborough freshness. Aromas of green apple, nettle, lemongrass and a touch of juniper lead into a medium‑bodied palate with sharp, lively acidity. A flinty, mineral edge adds tension and drive, finishing clean and refreshing. 

Producer

Established in 1985, the Glover Family Vineyards have inspired the family’s 
passion for wine. This family-owned Single Vineyard Sauvignon Blanc 
expresses the ethereal, aromatic, and structural flair of the Dillons Point 
Sub-Region in Marlborough, New Zealand.  
10 years after launching the wine brand Zephyr, Ben and his wife Susie have 
transitioned 17Ha of the family vineyard to organic farming practices.  By carrying the bio-bro certified organic logo - we are continuing Zephyr’s journey to express the true flavours of our family farm, while having an emphasis on wine growing through soil health, biodiversity, regenerative farming, and ultimately mindful consumption. 

Production

Crafted from organically farmed vineyards in Marlborough’s Dillon’s Point, where cool coastal breezes and long sunshine hours shape intensely aromatic fruit. The grapes are harvested in the cool of night to preserve freshness, then gently pressed to protect purity and aromatics. Fermentation takes place in stainless steel using selected yeasts to enhance vibrancy, with a small portion matured on fine lees to add texture and subtle complexity. The result is a Sauvignon Blanc that balances bright, zesty fruit with a clean, mineral‑driven profile.

 Specifications

Tasting Notes

Bright and refreshing, with delicate notes of green apple, pear, and citrus. Crisp acidity balanced by subtle sweetness, leading to a clean and lively finish.

Producer

Casa Vinicola Botter was founded in 1928 by Carlo Botter, a negociant selling to restaurants at the time and, is still a family run winery now in its third generation. During the 1950’s brothers Arnaldo and Enzo transformed the company, increasing its size and shifting to sales of their own bottles. Botter cooperates with the most qualified producers in Veneto, Apulia, Molise, Abruzzo and Sicily. A strong relationship that begins in the vineyards and goes through all the production cycles until the bottling. The focus is very much on innovation through environmentally friendly policies

Production

Grapes come from vines with an average age of 15 years. Both hand and machine harvests are used. Grapes are gently pressed, and the juice is stored in stainless steel tanks. It is then racked and inoculated with selected yeasts, undergoing fermentation at a controlled constant temperature of 18°C for up to 10 days. Second fermentation with Martinotti method) at a controlled temperature of 14-15°C in a pressure tank.

Awards

• International Wine Challenge:  AWC Vienna Gold 2022

Specifications

Entry-level Muscadet with good typicity; fresh and saline.

Tasting Notes

Delicate citrus and stone on the nose. The palate is bright and fresh, full of more citrus with a mineral streak and a hint of salinity.

Production

Sourced from a small number of growers in Muscadet with whom Francois Chainier has developed long-term relationships. The wine is blended by Francois to ensure a consistent style and quality for each vintage.

Producer

Formed in 1973, Pierre Chainier is both a négociant and the owner of some 250 hectares of vines in the heart of Touraine, from which it sources classic Loire varieties. Its eight Touraine estates include Domaine de la Bruyère in the newly established appellation of Touraine-Chenonceaux. Conversely, Clos de Nouys, its 25 acre Vouvray estate, is one of the oldest in the appellation. Here, vines average 35 years of age in vineyards that were already listed amongst the best sites on geological maps dating from 1907.

Sustainability

A Romanian ray of light: crisp, juicy, Umbrele Chardonnay.

Tasting Notes

A wonderfully fresh and fruity Chardonnay with amazing fruit and power. Ripe and thick, with lots of mango and toasted oak--a Chardonnay showing all the attributes. There's a chewy buttery, intensely tropical side to this full-bodied wine.

Producer

Back in 1988, three families decided to invest in a winery in Romania, starting with 650 hectares of slightly unloved vineyards and a rusty, once state-owned winery.

Yet Englishman Philip Cox and his Romanian wife Elvira, have turned the Cramele Recas Estate into the most successful winery in Romania. Recas are now recognised globally for their impressive scale and breadth of fascinating wines, including natural and orange wine from organic grapes. Despite the scale the emphasis is on making good wines that over-deliver, and as a result they’ve struck on a magic formula that has seen sales and demand boom. Vineyards are a combination of evolved plantings from 1447 and more recent planting, whilst the winery has seen significant investment and boasts state of the art facilities where innovation thrives. Recas are in every way a modern, dynamic winery, whose open minded approach and quality sets them apart … a winery you really can’t ignore.

Production

Grown on a variety of soils, from cracking clays to limestone rich loams. All vineyards are non-irrigated. Trained to vertical shoot positioned trellis with 2 to 4 canes per vine with replacement spurs. Inter vine soil management by cultivation. Yields from 5 to 15 tonnes per hectare. 90% mechanical harvested.

Grapes are night harvested to arrive cool at the winery. Destemmed, lightly crushed and then chilled to 5° C and transferred to stainless steel temperature controlled maceration tanks, for 24 hours. Following this the grapes were lightly pressed, and the juice was fully decanted at low temperatures until completely clear before being inoculated with selected yeast, and fermented for 3 weeks at 15° C. Half of the wine was then aged for 3 months in oak with lees stirring to generate depth and complexity before being blended with the unoaked portion and prepared for bottling.

Alan's Personal Tasting Note

"This is delish. Made by an Englishman in under invested Romania it’s got lovely, fresh, mango n apricot/peach fruits, balanced by a delicious fresh acidity. Great length and balance and although 50% of the blend is matured in barrel the oak in no way overpowers the fruit, it’s just in perfect balance with it. Long, beautiful & moreish, this will be a sure fire winner." MAY 2026

Specifications

If Frappato is Vittoria’s signature grape, then Rina Russa di Santa Tresa perfectly captures its essence.  “Rina Russa” means “red sand” in Sicilian dialect.  Rina Russa features the black figures found on ancient Greek vases, a tribute to the meeting of peoples and cultures.

Tasting Notes 

A tribute to the Italian Spritz, making it the perfect choice for sharing at celebrations and festive occasions.  It's as easy as it gets - simply pour over ice, add a slice of orange and enjoy!

Tasting Notes 

 Lively and aromatic, with a bright acidity, elegant bubbles and a rounded bittersweet finish. It's made from de-alcoholised wine and flavoured with real bitter orange, herbs and spices.

Producer

ALT. was created from a simple idea, that idea being, whatever someone’s reason for not drinking is, they should be able to have an equally delicious non-alcoholic alternative. In 2020, ALT. set out to create range of non-alcoholic, non-compromising sparkling wines, that would deliver both the flavour and the ritual of their alcoholic counterparts. For this reason, working with real ingredients from the start was important to them.

Specifications

"Ventisquero Explorador - the adventure begins- pays homage to the Exploradores 
glacier (or "Ventisquero" in spanish) in Southern Chile and all the adventurers who begin 
the tour of our wines."

Tasting Notes

It offers a vibrant, youthful aroma of plum, cherry, and cassis with a touch of spice. The palate is smooth and well-balanced, with silky tannins that beautifully blend the fruit and oak.

Vinification

The selected clusters were transported to the winery, where they underwent a 
low-temperature pre-fermentative maceration o bring out the maximum colour and 
aromas. Then the must was fermented in stainless steel tanks at a controlled 
temperature of between 24°C and 26°C.

Producer

Ventisquero has the only wines in the world from the Atacama desert, making wines 
further north than any other winery in Chile. Ventisquero makes wines in all other 
cardinal points, the west, east and south making them a winery of diversity and 
distinction. They are family owned, with 100% estate vineyards and one of the founding 
wineries to push the sustainability movement in Chile. With award winning Chief 
winemaker Felipe Tosso at the helm and world recognised winemaker John Duval, they 
continue to take Ventisquero ‘a step beyond’.

Alan's Personal Tasting Note

Specifications

In Luján de Cuyo, the land echoes with the legacy of generations of vintners. Beyond Shadows emerged as a heartfelt homage to this storied past, artfully merging time-honored traditions with a spirit of renewal to create an authentically expressive Malbec.

Tasting Note

Deep, youthful colour and lifted aromas of ripe blackberries, plum and a touch of violet. The palate is smooth and generous, with juicy dark fruit wrapped in supple tannins. Subtle French oak adds gentle spice and warmth without overshadowing the fruit. Fresh acidity keeps everything lively, leading to a rounded, satisfying finish that balances richness with drinkability.

Producer

Doña Paula is a dynamic producer based in the heart of Mendoza. They acquired their first vineyard in 1997 in Ugarteche, Luján de Cuyo. This is prime Malbec country and Doña Paula set their sights on terroir expression from the outset. They have subsquently added a further 3 estates in different areas of the Uco Valley, setting themselves up for longevity and consistency. Each vineyard is situated at altitude, ranging between 950 and 1350m, with great attention paid to their specific terroir and creating wines true to their place of origin.

Production

Specifications

Emilín: where Moscatel’s natural sweetness meets Lustau’s timeless craft.

100% Moscatel from Lustau’s vineyard “Las Cruces” in Chipiona. Aged for 8 years in Jerez de la Frontera. 

Tasting Notes 

Dark mahogany color with a iodine rim. Intense floral and citric aromas, showing Moscatel  varietal at its best. Smooth and rich on the palate, reminiscent of dried fruits and spices. This wine has great length and sweetness, yet balanced by its natural acidity. 

Producers

• 2019 IWSC Silver Award Winner

Specifications

Abruzzo’s Adriatic coast is famous for its incredible seafood, perfectly complemented by the local Pecorino wine.

Tasting Notes

Appealing aromas of stone fruit with citrus and grapefruit notes. The palate is crisp and zesty with layers of fresh peachy, tropical fruit characters. Lively and approachable, with texture and minerality giving depth, and backed by vibrant acidity.

Production

The Pecorino grapes are sourced from the district of Caparrone, in the hills west of Pescara. Fermented in stainless steel and aged for 2 months on lees.

Producers

Rocco Pasetti's superbly sited, 50 hectare, estate lies in the heart of the Collecorvino district in the hills northwest of Pescara, recognised as one of the best vineyard zones in Abruzzo.

Surrounding the winery, the south-facing slopes of clay-chalk soils, at around 250m altitude, are ideal for the cultivation of Montepulciano, with Pecorino grown on the lower slopes. The cellar was completed in 2004 - carved into the hillside. Rocco's son, Franco Pasetti, is also a winemaker and now works alongside him at the estate.

The Contesa wines are impeccably-made expressions of Abruzzo's local grapes - modern and easy to drink, yet wines of real substance.

Sustainability

Contesa is certified by VIVA, a Sustainability programme promoted by the Italian Ministry of Environment. This uses four key indicators - Air, Water, Vineyard and Territory - to assess environmental and social impact based on life cycle assessment standards and ISO-compliant methodologies (eg. ISO 14067 for carbon footprint). This has been in place at Contesa since 2025 (prior to that Contesa was certified Sustainable according to SQNPI). The winery is also in conversion to Organic - with all wines certified Organic from the 2025 vintage.

Specifications

Austrian finesse, captured in every fine‑boned bubble.

Tasting Notes

Nuances of white bread, brioche and stewed apricot with generous fruit presence - and charm as well; considerable body, firm and open-hearted, very round and 
juicy, smooth yellow fruitiness, tingling and balanced, not too sweet, very 
beautiful filling. 

Production

The grapes are selected in September, when acidity and maturity have reached 
their perfect point for the base wine for our sparkling production. These grapes 
are sourced from different chalky parcels in our vineyards which lends the wine 
freshness and while most of the sites are southeast facing slopes, the wine also 
receives warmth. The harvested grapes are transported in small cases directly into 
the cellar, where they are very gently and carefully pressed. 
Only the heart of the must is used for the sparkling production. It ferments in 
stainless steel where it also undergoes malolactic fermentation before being 
racked into used 300 l (or 2500 l) Austrian oak barrels with about 10% of the 
lees. 
In the following year, the base wine is bottled together with some sugar and yeast 
for the secondary fermentation and gets 18 months yeast contact before the 
process of remuage. During the month-long process of remuage the sediment 
that forms during secondary fermentation is maneuvered into the neck of the 
bottle and up against the cork through riddling from time to time by hand. 

Producer

Willi Bründlmayer attaches great importance to the ecological balance:

When he took over his parents’ winery, he introduced a policy of ecological winegrowing. Synthetic fertilizers are waived since 1979. Our vineyards are cultivated sustainably, following the Austrian Programme of Sustainable Agriculture and since 2015 in a biological-organic way, certified by LACON. The management of natural resources – soil, sun, water and plants – follows simple and sensible procedures. For instance, pheromones are applied throughout all important sites of the winery in order to disrupt the mating habits of the dangerous grape vine moth. This means that no additional plant protection agents need to be used against the insect. When old vineyards are cleared, the fields are left fallow, for several years if necessary, so that the soil can recover fully.

Specifications

Succulent dark fruit and spice, wrapped in silky elegance—Neropasso at its finest

Tasting Notes

Intense ruby red turning to garnet with ageing. Bouquet is spicy with hints of cherry, black cherry and plum compote. fine and velvety palate, persistent, with soft tannins at the end.

Production

The soil for this wine vary considerably, adding to the complexity of the wine. Brown and red soil on silts, loam rocks formed from the Cretaceous period, compact red soil on basalt and compact red soil on Eocene limestone. Each valley gives different qualities to the wine, although there is always a high calcareous concentration, with lots of big stones in the first half metre of the ground.

Ripe and healthy grapes are selected at the time of the hand picking. The thinnest bunches are chosen, with the berries not too close one to another, so that the air can circulate. The grapes are laid out in large perforated plastic boxes, to ensure excellent ventilation. The boxes are stacked in the fruttaio, a large airy room and the grapes are periodically monitored so that the Appassimento process takes place. A selection of the grapes are slightly wilted before the soft pressing. The wine is then aged partly in steel tanks and partly in Tonneaux.

Producer

The Biscardo Family have been making wine from their base in Soave for over 150 years and are currently led by brothers Maurizio and Martino.

During the course of Maurizio's long and illustrious career, he has consulted for well known wineries around Italy and in doing so he came across the vineyards for their Puglian wines. Both the Pugliese and Veneto wines are characterised by an irresistible drinkability, aromatic purity and exceptional value for money.

Specifications

A magnum of golden elegance—fresh, floral, and unforgettable.

Tasting Notes

Intense straw yellow with greenish reflections. Delicate with floral notes and hints of citrus fruits and yellow flesh fruits. Fresh, mineral and very well structured and well balanced.

Production

The vineyards are located on a mixture of clay, sand and silt on East facing slopes. Cultivated with the Guyot system, average production is never more than 100 quintals per hectare.

The fermentation lasts 15 days in steel tanks at a controlled temperature of 13-14° C. The ageing of the wine is quite lengthy, leaving the wine to rest on the fine lees for about five months in stainless steel tanks.

Producer

The Biscardo Family have been making wine from their base in Soave for over 150 years and are currently led by brothers Maurizio and Martino.

During the course of Maurizio's long and illustrious career, he has consulted for well known wineries around Italy and in doing so he came across the vineyards for their Puglian wines. Both the Pugliese and Veneto wines are characterised by an irresistible drinkability, aromatic purity and exceptional value for money.

Specifications

A lovely introduction to the classic Greek Agiorgitiko (pronounced 'Ah-yor-YEE-te-ko' !) grape.

Tasting Notes

Sweetly ripe dark black and red fruit aromas. The palate has blackcurant from the Cabernet Sauvignon with rich bramble fruit from the Agiorgitiko. Finely structured with remarkably approachable tannins, there is a touch of well-integrated French oak, a light savoury note and a twist of liquorice on the finish.

Production Method

Both the indigenous Agiorgitiko grapes and Cabernet Sauvignon are sourced from old vines cultivated in the clay soils of gently sloping Peloponnese vineyards, at around 300m altitude. Each grape is vinified separately. After a 5-day pre-fermentation cold soak, the must undergoes a 15 day vinification at controlled temperatures. After a 6 month maturation in new French oak barrels the blending of Agiorgitiko and Cabernet Sauvignon takes place.

Producer

Domaine Papagiannakos was established in 1919 in the heart of the plain of Mesogaia, Attica - just 30km from the shadow of the Acropolis. Third generation winemaker, Vassilis Papagiannakos, was born and bred in Markopoulo, and grew up around the family winery. At that time the Savatiano variety was the winery's sole focus - but later Malagouzia was introduced, along with Cabernet Sauvignon, Merlot and other varieties. Vassilis owns 10 hectares of vineyard in the Attica region, and maintains long-term leases on a further 20 hectares, with vines on average 50-60 years old. Rocky, sandy, clay topsoil nurtures low yielding bush vines - extremely limited irrigation is employed. The Papagiannakos family continues its traditions whilst bringing the winery into the 21st Century with a stunning and innovative bioclimatic winery.

Sustainability

In 2007 their state of the art bioclimatic winery was completed which saves energy in the wine-making process and is built to allow gravity to move wine from one part to another. They have moved to lighter weight bottles, use electric vehicles on the domaine and are taking steps to reduce their CO2 output as much as possible over the years to come. The pine used for their Retsina has been sourced from the same resion collector for many years and comes from forests located just 15 minutes drive from the domaine.

Specifications

Classic expression of the indigenous Savatiano grape from vineyards just outside Athens.

Tasting Notes

Rich and peachy on the nose with floral aromas, leading onto a broad peachy palate with lemon and herbal characters. The wine is textural with a crisp, citrus-tinged, and lightly saline finish. This is much more than a simple refreshing white wine, it is refreshing but it also has wonderful texture, complexity and good length. With its rich peachy floral character, the nose is reminiscent of a good Viognier whilst the texture and depth on the palate are similar to an old vine Semillon.

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Production Method

The Savatiano grape is well-adapted to the Attican climate, and is widely cultivated here. The grapes for this wine are sourced from 7 blocks of 50 year old, low-yielding, unirrigated Savatiano vines in Markopoulo. They grow in limestone soil, on gentle north-facing slopes, at just 100m altitude. The grapes are hand-harvested in mid-September, then undergo fermentation in temperature-controlled stainless steel tanks at 17˚C for around 20 days.

Producer

Domaine Papagiannakos was established in 1919 in the heart of the plain of Mesogaia, Attica - just 30km from the shadow of the Acropolis. Third generation winemaker, Vassilis Papagiannakos, was born and bred in Markopoulo, and grew up around the family winery. At that time the Savatiano variety was the winery's sole focus - but later Malagouzia was introduced, along with Cabernet Sauvignon, Merlot and other varieties. Vassilis owns 10 hectares of vineyard in the Attica region, and maintains long-term leases on a further 20 hectares, with vines on average 50-60 years old. Rocky, sandy, clay topsoil nurtures low yielding bush vines - extremely limited irrigation is employed. The Papagiannakos family continues its traditions whilst bringing the winery into the 21st Century with a stunning and innovative bioclimatic winery.

Sustainability

In 2007 their state of the art bioclimatic winery was completed which saves energy in the wine-making process and is built to allow gravity to move wine from one part to another. They have moved to lighter weight bottles, use electric vehicles on the domaine and are taking steps to reduce their CO2 output as much as possible over the years to come. The pine used for their Retsina has been sourced from the same resion collector for many years and comes from forests located just 15 minutes drive from the domaine.

Alan's Personal Tasting Note

"This is lovely. Mid weight, stone fruit, some minerality and salinity, but it’s the delicious creamy texture that excites and satisfies me. There is either some lees stirring involved or some time in oak, but the result is an amazing textural experience which delivers length and flavour to the aftertaste. All in all, a delicious, perfectly balanced white with interesting flavours - but that texture, YUM!"  APRIL 2026

Specifications

This is the Barossa reimagined. An exuberant outpouring of energy, captured within a sculptured framework that reflects the rugged yet beautiful landscape of its conception.

Tasting Notes

A deliciously vibrant style of Barossa Shiraz with succulent raspberry and blackcurrant fruit, hints of spice and elegant, glossy texture.

Production

Joel Mattschoss' Eden Valley vineyard provides the majority of the fruit. This spectacular vineyard is planted on some of the most difficult, meagre soils of any we have seen. Littered with boulders composed of ironstone and pink quartz, it is a truly challenging site. Vineyards are trellised, cordon trained and spur pruned.  This wine is all about great fruit, picked at the right time. Frequent vineyard walks determines exactly the right time, the fruit full of energy. Wild fermented, using some whole bunch inclusion play their role in ensuring that this wine is full of bright, fleshy fruit with great texture and spice. Aged in French oak for 6 to 8 months prior to bottling.

Producer

Thistledown was founded by Master of Wine, Giles Cooke who had a vision for a more elegant, textural interpretation of Australian wine.

Initial explorations resulted in access to many of the best vineyards, many of which were the previously unloved Old Vine Grenache. Incredible, historic fruit sources coupled with Giles’ increasingly adept efforts has quickly resulted in a reputation for being amongst the best in the country. Narrating the stories of these wines to an increasingly attentive global audience is Giles’ heartfelt commitment and mission.

Specifications

 This amazing Pinot Noir is sure to become a delightful part of your daily routine!

Tasting Notes

The Daily August Pinot Noir has a subtle scent of cherry and blueberry, paired with the delicious aromas of cassis and red pepper.

Production

Grapes are hand-picked and then sorted again in the winery. Each parcel is vinified separately. Shortly before bottling the cuvée is assembled. Vinified in barriques in their double stored cellar dug out of the rock and dating from 1792.

Producer

When August Kesseler took over the company founded in 1924 by his parents, he was just 19 years old.

At the time it consisted of a small 2.5ha large-barrel wine business, and he worked hard to achieve the enviable international reputation he enjoys today. Located in the Pinot Noir heartland of Assmannshäusen, in one of the most prestigious wine growing areas for Riesling - the Rheingau, August Kesseler have some of the best Pinot Noir and Riesling sites that the lower and middle Rheingau have to offer spread over 32.5 hectares.

Specifications

Where Mountain Meets Vine – A Bold Balkan Beauty!

Tasting Notes

The wine has an attractive, dark garnet colour. Intense aromas reveal a magnificent bouquet consist of plum, red cherry, forest fruits, milk chocolate and vanilla. The palate is dense, round with a distinctive silkiness indicating the perfect balance between ripe fruit and oak tannins. Superb softness and long-lasting end completed this remarkable wine.

Production

The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 5 to 8 days at 16C. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28C during 8-10 days, in order to reach 3-4 g/l residual sugar, followed by maceration from 5 to 8 days in concrete thermoregulated tanks. Malolactic fermentation continues in tanks, then ageing for about 12 months in oak barrels.

Producer

Count Stephan von Neipperg, owner of several famous Bordeaux properties including Châteaux Canon La Gaffelière and La Mondotte, deliberately sought out Bulgaria’s Bessa Valley, where the wonderful clay-limestone soils displayed the potential to make great wines.

In the shadow of the dramatic Rhodope Mountains, these soils provide the structure, strength and minerality that enable Stephan to create wonderful wines, full of power and elegance.

Bessa Valley is located on the hills between the Rhodope Mountains and Maritsa River. The climate is continental – hot summer and cold winter. The terroir is influenced by the river and the mountain. Rainfalls are at usual level. The soil in the Valley is loamy and clay-stony, mixed with limestone. The limestone rock is half a meter under the soil layer. 140 Hectares of vines are planted with Merlot, Syrah, Petit Verdot and Cabernet Sauvignon.

Specifications

Château Ka is the only winery in Lebanon to produce wine entirely from its own vineyards. Akram creates both rich, concentrated reds and beautifully fresh, fruity and crisp whites that rank among the finest in the country.

Tasting Notes

This unusual blend of grape varieties creates this exceptionally satisfying wine. Floral and citrusy with great depth of character.

Production

The vineyard is located at 1000m above sea level at the Eastern end of the Bekaa valley. There is very little annual rainfall so drip irrigation is used as necessary. The vineyard was planted in 2006/2010 with all harvesting done by hand in the cool of the morning into 20KG boxes.  Upon reception grapes are destemmed and crushed, then pressed in a pneumatic press. Fermentation is carried out at 18 degrees. The wine is then stored on lees in stainless steel vats. Filtered and bottled.

Producer

Behind Château Ka is an extraordinary story of determination and resolve.

Akram Kassatly built his winery in the Bekaa Valley in 1973, but shortly after the first wines were made, Lebanon was engulfed by war. The winery was subsequently forced to close and Akram turned his attention to other businesses, but in 2005 he resolved to try again. Today, Château Ka is the only winery in Lebanon to produce wine entirely from its own vineyards. Akram creates both rich, concentrated reds and beautifully fresh, fruity and crisp whites that rank among the finest in the country.

Specifications

From Vineyard to Glass – A Story of Greek Craft and Clarity

Tasting Notes

A lovely light but expressive white wine. Citrus notes, peat and a hint of quince. Lovely acidity and some minerality on the finish.

Production Method

The estate now follows environmentally conscious philosophies, aimed at a low-interventionist approach to obtain the best quality of grapes while preserving soil fertility. Organically cultivated vines in Bidablas for the Xinomavro, Roditis, Sauvignon Blanc and and in Filyria for Assyrtiko.  Roditis, Sauvignon Blanc and Assyrtiko are gently pressed and let to ferment in separate vats at low temperatures. Xinomavro is pressed and immediately separated from the skins, and then left to ferment at low temperatures. Following the alcoholic fermentation, the wines are blended together, with the final wine remaining in contact with the lees for 3 months before being bottled.

Producer

Founded in 1994 by Vagelis Chatzivaritis, the Chatzivaritis Estate is located in the heart of Goumenissa, Macedonia.

The property spans 20ha of organically farmed vineyards across the regions of Bindabla, Filyria, Plagia, Pentalofos and Griva, cultivating indigenous grape varieties such as Xinomavro, Negoska, Roditis, Malagousia, Muscat and Assyrtiko, along with small plots of international varieties such as Sauvignon Blanc, Merlot, Chardonnay and Cabernet Sauvignon. In 2017, Vagelis’ daughter, Chloi, returned to Greece after completing winemaking studies in France and Portugal. She brought with her a modern, low-intervention philosophy along with less familiar winemaking techniques such as pétillant naturel (‘pét nat’) and carbonic maceration.

Specifications

, Gilles Gaudron produces top quality, traditional Vouvrays with pure a fruit character and a striking expression of terroir

Tasting Notes

Producer

Fourth generation Gilles took over the family domaine in 1993.

Composed of 50 separate small parcels of vineyard, the estate is planted on limestone-clay soils spread over 27ha. Still aided by his father Sylvain, Gilles Gaudron produces top quality, traditional Vouvrays with pure a fruit character and a striking expression of terroir.

Production

Third generation Gilles took over the family Domaine in 1993, which is composed of 50 little parcels of vineyards planted on limestone-clay soils spread over 24 hectares. Produced from a blend of 5 to 25 year old Chenin vines.  Gently pressed pneumatically, the juice is decanted for up to 24 hours. After a month of cool fermentation (peaking at around 16 °C) using indigenous yeasts, the base wine is bottled and undergoes a traditional second fermentation in the bottle. It then matures on the lees for a minimum of 18 months, followed by riddling and disgorgement. The wine is then matured in bottle for a further 3 months before release.

Specifications

Fresh, elegant and effortlessly French fizz which offers a sea-breeze sparkle with southern soul.

Tasting Notes

Producer

The Florensac terroir is one of the oldest planted vineyards on the Mediterranean coast and unusually for the South of France, it specialises in producing white wines that rely on cooling sea breezes to moderate the summer heat.

The vineyards are on high ground consisting of clay and limestone soils and the vines are harvested at night to preserve the aromas and freshness of the fruit. Once fermented, the wine is aged on fine lees with regular stirring to bring out its characteristic richness and roundness.

Production

Grown on high ground in vineyards that are planted on clay and limestone soils, with sustainable agricultural practices rather than chemical intervention is at the heart of everything the Vignerons de Florensac do. Day time temperatures can be harsh, so a machine harvest is carried out at night to avoid any oxidation of the grapes and to keep them cool.  An eco-friendly producer, Oenologist Roques Stephane employs green techniques to control pests in the vineyard, and the Vignerons de Florensac reduce carbon emissions by drawing energy from their vast bank of solar panels. These are used to power the refrigeration units required to keep the grapes and juice cool for maceration and fermentation. After maceration the grapes are gently pressed in a pneumatic press, and the juice fermented in stainless steel at low temperatures using cultured yeasts.

Specifications