A dead ringer for a top Saint-Émilion and a worthy successor to the delicious 2012. A deep ruby-purple colour leads into a compelling and polished bouquet of plum, dark cherry, cocoa, coffee, leather, cloves and red flowers. There are lots of firm tannins, but my preference would be to drink it over the next 4–5 years. Duck confit all the way.
100% Gamay Noir with extended skin and lees contact yields pale salmon in the glass. Lifted crushed red berry aromas followed by vibrant acidity and lingering zesty notes with a touch of strawberry and pink grapefruit.
A blend of Sauvignon Blanc, Chardonnay and Viognier with no specified region. Pale straw in colour with grassy nose of grapefruit and green plum; it’s light- to medium-bodied and dry with spicy, apple, guava and green-pepper flavours. It works well with grilled fish or goat's cheese.
Clear, deep plum-red. Medium-plus intensity nose of kirsch and spice and smoke from oak aging. Medium- to full-bodied with lots of ripe, sweet black cherry-fruit; well-balanced, if a little high in alcohol. A poster child for basic good-value Argentinean Malbec. Drink up.
Clear medium-deep gold with plenty of bubbles. Fairly strong nose of mandarin orange, apples and honey. Mouthwatering acidity on the palate, featuring green apple flavours with a pleasant slight sweetness and a long finish. 100% Chardonnay. Drink now.
A blend of several clones, fermented with wild vineyard yeasts. Vibrant red berries up front with forest floor hints and some sage notes precede a light to medium strawberry and cherry toned palate, with focused fruit supported by juicy acidity and silky tannins with lingering spice in the finish.
A gorgeous and complex nose of tropical, pear and citrus fruits with added vanilla toast and mineral. It shows lovely texture in the mouth with smoky fruits, hazelnuts and pure concentration that carries through the long finish. Try with trout, haddock, charcuterie or Camembert cheese.