An intense nose having notes of chocolate, black fruits and vanilla. In the mouth the taste is striking, being predominantly round and silky

A deep colour with violet coloured notes in its border. Thanks to the barrel aging the wine acquired a very intense nose with mature black fruit aromas, well integrated with the toasted, spiced and smoked notes.

"Baglio Bianco is deep amber in colour and unfined and unfiltered. This is a fantastic introduction to ‘orange’ wines both from a flavour and a pricing point-of-view. It receives 3 days skin maceration and has zero added sulphur. Notes of baked apples, cinnamon, nutmeg. The palate is dry, mid-weight, crisp with appealing richness and texture, a touch of skin tannins and those baked apple and spice notes following through. Mouthwatering and slightly savoury/salty on the finish, this would be brilliant with free-range pork rib with apple sauce, with a herby roasted chicken or with cheeses such as Durrus." Le Caveau.

A delicious light red. Could be served slightly chilled, fresh red fruits with balanced acidity and tannin. 1 litre

A joint venture between Rene Barbier and the Clos Mogador team. The project is jointly owned by Réné and Isabelle Barbier, Fernando and Marta Zamora (Oenologists and teachers at University of Taragona), and Charlotte and Christopher Cannan. Biodynamic. "Espectacle is a tiny production of old vines Garnacha made by Rene Barbier, Sr. The 100 year old Garnacha vines come from a dramatic and steep vineyard. Rene refers to this vineyard as the "L'Ermita of Monsant." This outstanding new wine comes from a single, very steep vineyard planted with over 100 year old Grenache vines. The vineyard is located at La Figuera, on the northern edge of the Montsant D.O., and looks onto the famous Montsant mountain as well as having spectacular views of the Ebro valley and even the distant Pyrenees 200 kms away. Hence the name!" "The 2015 Espectacle del Montsant is a ripe and classic vintage for this exceptional wine produced from a single vineyard in Montsant. This has a forward personality—open, expressive and showy in the nose—from a typically warm and ripe year that resulted in a voluptuous and hedonistic Espectacle that's easy to like. It's rounder and lusher than the 2014 I had next to it, and the two vintages showed very different. The palate is also gentler, with integrated acidity and a soft mouthfeel." Robert Parker, Wine Advocate. "Tobacco, licorice and spice notes weave through flavours of red cherry and mountain herb in this expressive red. The smooth texture glides over well-integrated tannins, while gentle acidity keeps this fresh. Well-knit and harmonious. Garnacha." Wine Spectator. When to Drink: 2018 - 2031

Elegant and well balanced this fresh red shows lovely bramble fruits with a crunchy red fruit finish. Could serve chilled

From 35 year old vines planted on 2 hectares of schist and granite blended soil. The grapes are hand-harvested in September, undergo vigorous vineyard sorting, partially de-stemmed but not pressed and allowed to macerate for four months. Spontaneous fermentation takes place in cement tanks (5000L) with ambient yeasts and lasts roughly three weeks with temperature control. The wine spends approximately two months on the lees after pressing with no battonage. Aged in cement tanks for six months; not fined or filtered. Flavors of lemon zest, artichoke brine, earth, fresh cut herbs, touch of honey. Lengthy and complex.

Judith Beck’s winery is run as a family business. Since 1976 the area under vine increased from 5 to 15 ha. Most of the vineyards are situated at the Wagram of the Parndorfer Plate, the most important site of the region. And from 2007 Judith has produced wines in accordance with biodynamic principles. OUT is a blend of 60% Blaufrankisch and Zweigelt. It is a delicious, bright,and juicy red with strawberry, plum and raspberry ending with spicy and savoury notes. Medium-bodied, super moreish, perfect to drink on its own or with charcuteries, white meat, poultry dishes or will accompany an array of vegetarian dishes.

Bright pale yellow citrus hue. A wine with the backbone of granite minerality, the aroma dominated by fruits and flowers, including hints of lime and orange with the essential oils of their skins. The mouth attack has volume and vibrant acidity, enhancing length and persistence. Maceration Maceration with skins / Pressing / Decantation in inox vats / Fermentation between 12 to 18º C / Aging “sur lies” for 2 months / Filtration / Bottling

Dark purple. The nose is a garden of earthiness and violets. Dry, medium/full body, high acid, full tannins. It carries a slightly gritty texture in a thick mouth feel with pleasant umami notes. Big bright blackberries, undertones of blueberry and raspberry, a bit of new leather, and a long, slightly sweet, vanilla finish. The spice comes on near the end as well. Better with time after opening ... This is punching above its weight at this price point!

Located in the AOC Sainte-Foy Cotes de Bordeaux, bordering the Dordogne River in Eynesse, Château Martet is spread over 33 ha. Clay-limestone soils as well as gravel soils, a preserved biodiversity, and a unique savoir-faire all contribute to the elaboration of ‘grand’ wines. Our vineyard consists of 80% red grape varieties and 20% white. Following the restructuration of our vineyard (massive grubbing-up of non-adapted varieties), our harvests are well rounded and produce a fully matured grape. Believing in the importance of preserving our biodiversity, no pesticides or chemical fertilizers are used. A magnificent wine vinified by Louis Mitjavile! Remarkably fruity notes. Tannins and fleshy quality that has relaxed over the years. The fruit is pleasant. A spicy and peppery profile strengthens the structure of the wine. A rich, affordable wine by its fine complexity. Open 1 to 2 hours before, between 16 and 18 degrees Celsius To drink or to keep!

"This is surely one of Bordeaux's most overlooked wine estates, writes Jane Anson after tasting vintages spanning the past century at Château Le Puy, owned by the same family for more than 400 years and a firm believer in biodynamics." Emilien is matured in oak barrels and casks for 24 months. The robe is garnet red, with hints of ruby in the younger wines and a touch of orange in the older vintages, with a diaphanous onion-skin finesse to the oldest bottles. The nose is fruity, with ripe red fruit aromas dominated by blackcurrant and redcurrant, accented with roasted almond notes and occasional hints of mushrooms and undergrowth. The palate is well-rounded, full-bodied, and precise, with velvety tannins paving the way for a finish that is long and enjoyably complex.

Delightful fresh medium-bodied white with textured ripe nectarines, and a crisp saline dry finish. Dangerously moreish. Made from a blend of three Portuguese varieties, Gouveio, Fernão Pires, and Arinto, this is one of many excellent white wines now coming out of Portugal. Vale de Capucha, run by the youthful Pedro Marques. Pedro chooses to focus on making wines with a sense of place. Clima is a fresh, savory Atlantic white from the fossil-strewn calcareous slopes of his family vineyards, just 8km from the coast.

A high-flying Trousseau by the Rolet Domaine, ideal to accompany game meat in sauce! After 15 to 20 months in casks to soften the tannins and allow all the roundness and finesse of Trousseau to come out, this wine from the Rolet Domaine deserves your attention! Behind a very fruity nose, in particularly raspberry and currant, this wine offers a broad, structured palate, in addition to a long, fresh finish.

Located in the town of Vérac between Pomerol and Saint Emilion Domaine de Valmengaux is the brainchild of musician come winemaker Vincent Rapin. Certified Organic and using Biodynamic techniques the vineyard is run as Vincent puts it on 'common sense and pre-pesticide practices with only natural treatments being used and complex co-planting of other species in between the vines to promote their health. In his custom-made winery, Vincent is moving toward the use of less oak and has been investing instead in stockinger 12HL and amphorae to allow the wine to express its true character. The grapes are hand-harvested, only natural yeasts are used and Vincent does not use SO2 but favors a polyphenol liquid which is also organic. The wines show a lightness of touch, elegance, and if I dare say it a touch of mystery. This is a very interesting new producer who I believe has the potential to become renowned for their different/innovative approach to Bordeaux wines and who could gain a real following in the UK market. An exciting new wine from the right bank made organically with minimal use of oak and 10% amphora aging. This smooth, medium-bodied red exudes subtlety and elegance while also being generous and complex in flavor. The nose shows damson and bramble fruit which is equally as evident on the palate with the addition of some savory notes. The uniqueness of this wine is that despite its reasonable amount of firm tannins, it has a real lightness of touch which makes it very approachable and easy to drink. This would be the perfect bottle to compliment lamb cutlets or a cote de boeuf. Taylor made fermenters allowing full but gentle extraction No added sulfur but instead an organic polyphenolic solution Only fermented using natural yeasts Some aging in terracotta jars (currently 10% but will increase in future vintages) Certified organic

"As with all our wines, we don’t use sulfur on the grapes, we ferment with wild yeasts and we macerate very softly in large wooden fermenters without using any mechanical tools. Grapes and must are neither heated nor cooled. During the wine’s two years of maturation, we make only one soutirage – for the rest of the time, the wine just matures slowly." A blend of Syrah and Blaufrankish, this is a knockout wine. Fruit-focused, with supple tannins and pure acidity, it has great finesse and is quite pinot-like in style. On the nose, there are enticing hints of red cherries, plums, and violets while the first sip reveals a mouthwatering acidity and medium body. The rich red fruit flavors on the palate linger long on the tongue and the moderate tannins and finely-built structure make this a great choice for extended cellaring over the next few years.

From old vines in the lieu-dit of “La Grande Charrière”, a vineyard at the base of the slope, made up of old alluvial decomposed granite, schist, and clay. These soils yield wines with both high toned aromatic intensity and a firm core. Inspired by Jules Chauvet’s fermentation notes from 1972, the hand-picked clusters were placed in a vat for three weeks with no crushing, pumping, or plunging, the grapes undergoing what Chauvet called a fermentation aromatique. Pressed after 21 days, the wine finished fermentation in tank before nine months in 500L barrels. Bottled unfined and unfiltered. Bright fruited & juicy, with a vibrant, aromatic, floral nose. Medium weight in the mouth with smooth, fresh tannins with a zippy, long finish. Some spritz was left in the wine to protect it, so a decant or a shake is encouraged! Glou-glou!

Château La Conseillante is amongst the crème de la crème of Pomerol producers. It can trace its history back to 1735 and has been in the hands of the Nicolas family since 1874. La Conseillante's 13 hectares of vineyards are located on a plateau in eastern Pomerol on the boundary with the St-Emilion appellation. Its vineyards border those of L`Evangile, Petit-Village, Vieux Château-Certan and Cheval Blanc. This 90% Merlot, 10% Cabernet Franc second wine of Ch. la Conseillante is tight and firm, with good purity of fruit. It is long with an excellent balance of fruit, acidity, and tannin, and wonderful elegance. This is a superb second wine.

A very aromatic wine, where the characteristic and intense notes of the muscat aroma are clearly appreciated. Memories of citrus, fresh fruit, and pineapple, with a clean background. In the mouth, it is a wine with a very pleasant acidity, which gives it freshness. It has a smooth mid-palate and good persistence on the palate. Adolfo De Las Heras Marín, acquired one of the most ecologically important wine-making estates in Valencia in 1985. The El Renegado estate was 540 hectares of forest and vineyards, of which 80% was planted with 40-year-old Bobal vines. Adolfo pioneered the introduction of other grapes such as merlot and cabernet. It was Adolfo’s son also called Adolfo who upon taking over the winery in the late nineties, revolutionized the quality of production, importing additional varieties such as syrah, chardonnay, cabernet franc and updating the Barrel cellar and bottling line, as well as transforming the old Farmstead into a beautiful Hotel. From the late nineties until 2006, Adolfo De Las Heras meticulously and expertly shaped the estate and the winery to his vision: The use of modern methods and producing limited numbers of the top quality wines. Thus was born Nodus, one of the most significant estates of the D.O.

Looking for a wine to make the transition from winter to spring? Well, look no further. The Vale da Capucha "Fossil" is the one! Named for the high concentration of fossils left in the Kimmeridgian clay soil, the wine has a striking minerality paired with a luscious body thanks to the two years it spends resting on the lees. A beautiful golden color, “Fossil” is all about orchard fruit and zingy acidity. Full enough for the winter, but bright enough to welcome spring and the brighter days to come. A mineral-driven white wine made from local grapes planted on soils very similar to what you have in Chablis. It was fermented with native yeasts in stainless tanks, then rested on the lees for 20 months and then aged in tank and different sized old oak barrels. This is a voluptuous white wine on the palate.

Filipa Pato and William Wouters philosophy is simple: create authentic wines without make-up. Focus on indigenous grapes only. Baga, Bical, Arinto, Cercial and Maria Gomes. They practice biodynamic viticultural practices and minimal intervention, focusing on letting the grapes express the true nature of the vineyards from which they come. The grapes are handpicked from different vineyards in Bairrada. Fully destemmed, fermented in tanks with very little extraction and long maceration on the skins. It shows a deep, brilliant cherry color with a well present viscosity. Distinguished elegant fruit-driven nose with a typical strawberry and damson plum touch, often with nuances of licorice, slightly spicy (black pepper, laurel, thyme, rosemary,…). On the palate, fruity with a nice beautiful structure and an almost velvety texture with a very fresh and inviting aftertaste.

Filipa Pato and William Wouters philosophy is simple: create authentic wines without make-up. Focus on indigenous grapes only. Baga, Bical, Arinto, Cercial and Maria Gomes. They practice biodynamic viticultural practices and minimal intervention, focusing on letting the grapes express the true nature of the vineyards from which they come. Filipa Pato, "DNMC," Bical & Arinto, Bairrada, PT, 2019 Dinamica," the label says because this is a selection of native Bical and Arinto grapes from various sites within the dynamic Atlantic region of Bairrada, that together create a fresh, aromatic, lively fruity white wine."

This remote vineyard, 10km west of Arcenant, sits at 400 meters’ altitude, with steep (40% incline) south-facing slopes of white marl and limestone. The vines here were planted in 1986 and 2002. It always achieves really good maturity. A deep bouquet for a Hautes Côtes but the fruit is pure and still spritely, sporting cherry, wild strawberry and light spice flavors, with a hint of smoke.

The region around Lake Neusiedl is particularly suited to cultivate Burgundian varieties and provides optimum conditions for Chardonnay. Manual harvest, matured for 5 months on its lees, the wine has developed a tasty richness without losing any of its focus and brightness. Light golden yellow, pronounced fruit, ripe peach and quince on the nose, full-bodied on the palate, creamy fruit, good acidity, long finish. A really fine example of Chardonnay. WEINGUT JUDITH BECK, GOLS, Burgenland Biodynamic, Natural

La Xara is an organic red wine made with the Garnacha Tinta variety produced by Bodegas y Viñedos Ponce in the D.O. Manchuela. Bodega y Viñedos Ponce is a family business located in Villanueva de la Jara (Cuenca). The project is led by Juan Antonio Ponce, a winemaker who is known for not interfering too much in the winemaking process. After working with the Telmo Rodríguez team throughout Spain, he returned to his origins to start his own project. Although Ponce works mostly with the native Bobal variety, La Xara is made with Garnacha Tinta. All processes in the vineyard are carried out ecologically, with great consideration for the cycles of nature. The strains are over 50 years old and planted in clay-calcareous soils in a Mediterranean climate. In the winery, the La Xara grape ferments with native yeasts. It is aged in foudres for 10 months and there is no filtering or clarification. La Xara is a unique red wine with Mediterranean influences that is full of nuance.

Maison Ambroise Lettre d'Eloise - Coteaux Bourguignons Chardonnay: This is a wine of wonderful quality, showing citrus and acacia in abundance, framed with a delicate vein of acidity. A real roundness captures the freshness of barrel-fermented fruit. The grapes for Lettre d’Eloise white come from young Chardonnay vines planted on clay and silex soils in Prémeaux-Prissey. The wine is fermented in 1-, 2- and 3-year-old 400-l oak barrels, where it stays for a period of 10 months. The wine is not fined and only lightly filtered. Maison Ambroise is a long-established, small négociant house, who operates on 21 hectares of their own vineyards and purchase grapes from another 3. They own vines in Prémeaux, Nuits-St-Georges, Ladoix, Meursault, the hill of Corton, Vosne-Romanée (with some Grand Cru Echezeaux!), Gevrey-Chambertin, Vougeot, Beaune and as far as Saint-Romain. As always with similarly parcelled estates in Burgundy, logistics is key. Bertrand Ambroise was recently joined by his son Francois and daughter Ludivine, they have just received their organic certification (2013). Ludivine explained the move to organic viticulture is one of true belief as she lost her grandfather due to illness caused by chemicals used in the fields. Harvested manually, neither filtered nor fined, the wines are classic and expressive with distinct terroir-influenced personalities.

Produced with Baga (60%) and Touriga Nacional (40%), this wine is vinified in order to highlight the primary aromas and chocolate character of Baga subject to a first harvest at the end of August. It fermented for 3 days in stainless steel vats, at controlled temperature. "From winemaker, Luis Pato comes an easy-drinking, natural wine made without the use of sulfer. It is juicy and fruity showing red fruit tones and tangy acidity, tamed by ripe tannins. Drink now".-- ROGER VOSS

Marcel Lapierre was a leading light in France's natural wine movement and Domaine Marcel Lapierre has been run by Marcel's son Mathieu and daughter Camille since 2010. They continue the ethos of producing one of the finest wines of Beaujolais as naturally as possible. Old vines, natural yeasts and minimal intervention. Another cru Beaujolais, this one from cru Morgon known for its deep coloured red wines and flavours of cherry, violet & liquorice. Light-bodied fruity red wine with some Morgon complexity & a really smooth texture. Rather than the vivid purple of some Beaujolais wines, this is a fairly deep ruby red. Its aromas and flavours are fruity – sweet cherry – with hints of violet and liquorice. The style is light and the tannins low and fine, accompanied by a fruity and complex mouthfeel.