Who makes it?

Chateau Dereszla Tokaji Vintage Brut is just one of the Furmint specialities in this producer’s portfolio. The estate dates back to at least the 18^th Century. This original winery has a historic underground cellar that is one kilometre long.

Chateau Dereszla produces sweet and dry and sparkling versions of Furmint. Obviously, they produce the sublime sweet wines that winelovers know the Tokaji region for so well. Look for their 5 or 6 puttonya level Tokaji. As well as that nectar like Eszencia. Their dry versions also include wines that mature in stainless steel or oak.

(Hint: Occasionally Lidl will get the Chateau Dereszla Tokaji Brut Classic in which is a superb buy for £10 - Read about it in Fizz from Lidl Wine Tours? Yes, Please!)

How do they make it?

The Chateau Dereszla Tokaji Vintage Brut is a traditional method sparkling wine. It is a blend of Furmint and Harslevelu, which are native Hungarian grapes. As a traditional method sparkling wine this wine spends at least 18 months on lees to develop complexity and texture.

The wines are sold around 5 years after the vintage has been harvested. This adds some extra depth and roundness.

To read more about lees, please read What are Lees?

What does it taste like?

The bubbles are finely tuned and ever so elegant. This wine’s aromas that rise out of the glass are of flowers, pears, peach and eggshell. The flavours are matched with creaminess and wrapped up with a saline minerality. It is fuller in body and has a inviting firmness to the texture.

This really is a wine that starts conversations that then leads into contemplation.

What to drink it with?

Enjoy this fizz with seafood, chicken, vegetarian dishes or just great by itself.

Cheese

This wine matches very well with Brie and Camembert. It will also work with Comte, and a herb flavoured fresh cheese.

Quickie review « If you have not discovered Furmint & Harslevelu yet, this is an excellent introduction. »

Country of Origin: Tokaji, Hungary
Tasting Date: February 2026
Price: UK £25| €19
Drink: now – 3+ years
Needs food: no
Source: tasting

If you like sparkling wines, why not check out:
Why you should be drinking organic Champagne
English Sparkling wines that you need to taste
The great Australian Fizz

Just for you…

Seven Tenths Bin 201 Zesty White (£7)

This is dry white wine literally is what it says on the bottle - a ‘Zesty White’. It is lighter in body and it has plenty of fruit and it is a refreshing drink for a very small budget. It goes down very easily and works well with or without food.

Borgia Macabeo (£10)

It is rather unusual to find a straight Macabeo wine on the shelves from outside of Spanish region of Rioja where the grape is called Viura. This dry white wine has pretty floral notes that sit very well with the peach stonefruit on offer. It is also has a light hint of guava fruit too. There is concentration of fruit here and it is a wine with a crisp acidity to keep it fresh.

Luis Felipe Edwards Reserva Viognier (£10)

Luis Felipe Edwards is a very large family producer in Chile. This viognier wine is from Colchagua from the Maule and Rapel Valleys. It is fresh and fruity with some silky texture and savoury notes on the finish. Dry and fuller in body the way Viognier should be.

Vina Sol Rose (£8)

This is a dry pink partner for the classic white Vina Sol. It is dry, fresh and with a lighter body and strawberry fruit. It is mainly a Garnacha based blend, with just 3-4 hours of skin contact and around 2 grams of residual sugar per litre. Another reliable Catalunyan wine from Torres.

Sainsbury’s SO Western Cape Cabernet Sauvignon No added Sulphur (£8)

Not only is this a red wine with no added sulphur, but it is also an organic wine too. Plus it is Fairtrade. It is spicy, fuller bodied plum, cassis, earthy spices. The fruit is fresh and medium bodied. Being able to do all this for the price is what supermarket own brand wines should be doing.

Incanta Pinot Noir (£10)

Incanta Pinot Noir is a wine that once you have found it, you should buy more than a few. And with the price, you might be well able to afford to. One that is distinctively pinot, ripe with cherry and strawberry fruit and bolstered with some cinnamon and vanilla richness. There is also a herbal note that may appear in some vintages. It really is as well balanced as it is well made. The tannins are supple and silky and shape the mouth gently long into the finish. You could even chill it lightly. £10 (Click here to read the full review.)

Who makes it?

The Codorniu 1872 is an organic Cava that the makers suggest honours the original Cava created by Josep Raventos. It will be no surprise to discover that 1872 is the year Josep produces these first wines Santa Sarduni d’Anoia. The town is just to the south of Barcelona in the region of Penedes. Interestingly, Penedes is now a wine region that is 100% Organic.

To discover more about the region Penedes, please read Why you should be drinking more Penedes wine!

Cava is Spain’s version of sparkling wine made using the traditional method. The traditional method also creates the most famous sparkling wine in the world – Champagne. Cava mostly uses three Spanish white grape varieties. These are Macabeo (Viura in Rioja), Xarel-lo and Parellada.

To discover more about Viura, please read V is for Viura! Getting to know Rioja’s white side.
To discover more about Xarel-lo, please read Xarel-lo : The grape with the X factor & why we love it!

How do they make it?

This sparkling wine does use the Spanish trio Macabeo, Xarel-lo and Parellada. as the blend. It is organically made and produced. As these grapes tend to achieve ripeness more consistently, the wines labelled as Cava de Guarda rest for at least 9 months their lees or dead yeast cells. Champagne wines need more time on lees before disgorgement.

Codorniu 1872 Organic Cava is a Cava de Guarda. Interestingly, this wine happens to have been made from grapes from a single vintage as well.

To read more about lees, please read What are Lees?

What does it taste like?

This is a fresh and lighter style of fizz. The aromas are reminiscent of pear, grapefruit, herbs and eggshell minerality. The flavours have some added yeasty characters too and finish with lemon and apple fruit. There is enough roundness to give it softness and support the fruit.

What to drink it with?

Tapas and appetisers are a given for enjoying with this wine. Also enjoy this wine with chicken, fish and seafood.

Cheese

Drink with fresh and bloomy cheeses. You could start with camembert or brie.

Quickie review « Cava like this is like a fresh taste of Spring anytime. »

Country of Origin: Cava DO, Spain
Tasting Date: February 2026
Price: UK £12 | €10 | US$ 12++
Drink: now – 2 years
Needs food: no
Source: tasting

If you like Sparkling wines, why not check out:
Great Australian Fizz
Zero dosage Champagnes: Are they better? Why Choose them?

Who makes it?

The Pale by Sacha Lichine is another in the line up of Chateau d’Esclans range of rosé wines. Unquestionably, they have a now enviable range of rosé from the South of France. The range also includes the uber prestigious ‘Garrus’ and the cultish ‘Whispering Angel’. The estate is still partly owned by winemaker Sacha Lichine. Without a doubt, it was he who established the brand before selling part share to LVMH.

Sacha has really made a statement with the depth of his rosé offering.

See also ‘The Beach by Whispering Angel’ & Garrus

How do they make it?

The traditional South of France rosé blend is of grenache, cinsault and syrah grapes. The Pale as more than just a dash of ‘Rolle’ grapes. Rolle, is of course, a white grape and one that many winelovers know as ‘Vermentino’.

It has been fermented in stainless steel to keep the fresh fruit. This particular wine, The Pale, is about fresh and ripe fruit and is less textural than the other wines in the portfolio. However, like ‘The Beach’ it has had some lees contact to give some silkiness and creaminess to the wine.

What does it taste like?

It tastes like fresh strawberries, citrus, stonefruit and cream. That lees work has given the wine that light creaminess in flavour, aroma and that extra weight in the mouth. It is a dry, pale pink rosé. Lots to love here and it is juicy and long!

What to drink it with?

I suggest matching this wine with a chicken salad with some lardons or a fresh pasta with salmon. Maybe a fresh cheese salad too.

Quickie review « An easy choice entry point for this rosé story. »

Country of Origin: Provence, France
Price: UK £16.5 | USD$ 17++
Drink: now! Now! NOW!
Needs food: no
Source: purchase

If you like French rosé wines, why not check out:
Your summer is coming up rosé .. from the South of France!
Chateau Vaudois Cuvee Marie
The Beach by Whispering Angel

Who makes it?

d’Arenberg The Innocent Weed. This wine is proudly organic. Of course, there is a story behind the name, with Chester Osborn naming wines, there usually is. The ‘weed’ in question, happens to be one with rather thorny seeds. However, it is one that does its part in adding nutrients to the soil hence it is very important. From the handy illustration on the tasting note, I suspect it is a type of plant that produces large and sticky burrs.

It is undeniable though, that under the current custodianship of Chester, d’Arenberg has continued to flourish. Notably, since 2019, the family also produce some biodynamic and organic wines, of which this is one.

How do they make it?

The Innocent Weed is a GSM blend. It is nearly half and half Grenache and Shiraz with a small dollop of Mourvèdre as an embellishment. The fruit is all McLaren Vale grapes. After ferment, the wine spends around 12 months in French oak. It can reach rather higher alcohols depending on the vintage which is something to watch for.

What does it taste like?

This red blend is dry and typically purple hued. The fruit here tends towards blueberry and plum, with sprinkles of pepper, cinnamon and liquorice. It is fuller in body with shapely tannins and a fresh acid to keep it tight. The wine finishes on a minerally savoury spice note with some blackberry and earthiness.

What to drink it with?

It goes without saying that red meats and pork will go very well here. Burgers, grills, kebabs, roasts. Also quiche and roasted chicken as well.

Cheese

Mature hard and semi hard cheeses such as Manchego and Cheddar are good. A Saint Nectaire would be nice too.

Quickie review « Quirky name aside, this family winery produces wines that are excellent quality for their value and rather irresistible. »

Country of Origin: McLaren Vale, Australia
Tasting Date: Feb 2026
Price: UK £14 | AU$26
Drink: now – 5+ years
Needs food: no
Source: tasting

If you like d’Arenberg wines, why not check out:
d’Arenberg The Ironstone Pressings
d’Arenberg Peppermint Paddock
d’Arenberg The House of Pink
d’Arenberg Pollyanna Polly

If you want more information about d’Arenberg, please read:
The d’Arenberg Shiraz legacy

Who makes it?

Cloudy Bay Tekoko is one of New Zealand’s finest white wine. From the maker of one of the world’s most famous Sauvignon blancs. The brand has been going from strength to strength since its first vintage in 1987. And why not? Since the 2000s, LVMH has been Cloudy Bay’s current owners. They are, of course, the makers of Moet & Chandon and Veuve Clicquot Champagne.

For many years, it was Cloudy Bay that set the benchmark for Marlborough Sauvignon Blanc. This was due to the expertise of Kevin Judd, who was Cloudy Bay’s first winemaker. Kevin Judd now has his own ground breaking New Zealand label, Greywacke.

How do they make it?

The grapes for Te Koko come from older vines planted on the flat valley floor of the Wairau Valley. The gravel soils, particularly around the Wairau River, suit Sauvignon Blanc. As does the maritime climate. Both of these are similar to the French region of Bordeaux which produces outstanding Sauvignon Blanc.

Whereas the Cloudy Bay Sauvignon Blanc is focused on stainless steel fermentation the Tekoko ferments in French oak barrels (mostly new) and large format barrels. The ferment uses indigenous yeasts. The wine spends up to 11 months lees in a mix of maturation vessels. These include stainless steel and concrete tanks, and large format cuves. The aim is to develop richness and roundness while reducing oxidation and overt oak character.

To find out more about ‘lees’, please click here to read ‘What are lees?’

What does it taste like?

The fruit ripeness of the Te Koko tends towards guava and grapefruit. Some fresh herb lifts this fragrance. There is some cream there as well. The wine is dry and rounded with a fuller body with a savoury spice, herbs and nectarine on the finish. It is very long and has fleshiness at the core.

What to drink it with?

While seafood is a great match for this wine, baked fish with almond butter sauce would be ideal. Also vegetable tartlets, chicken pasta dishes.

Cheese

Match this wine bloomy cheeses, especially washed rind versions.

Quickie review « Cloudy Bay is one of the benchmarks for Sauvignon Blanc for around the world. This is even better. »

Country of Origin: Marlborough, New Zealand
Tasting Date: January 2026
Price: UK £55 | NZ$70 | AU$
Drink: now – 5+ years
Needs food: no
Source: tasting

If you other Cloudy Bay wines, why not check out:
Cloudy Bay Pelorus Sparkling Wine
Cloudy Bay Sauvignon Blanc

Who makes it?

Langmeil Three Gardens is a red blend from the Lindner family winery. The family is very passionate about wine and preserving the Barossa’s history. They have the historic Freedom vineyard with Shiraz vines dating back to 1843. Although, it is not just Australia’s Barossa Valley vines that they are custodians of. They also have a historic vineyard in the Eden Valley with some Shiraz vines that are more than 120 years old.

To read more about Langmeil, please click here to read Langmeil, the Lindner family preserving Barossa history.

How do they make it?

This Three Gardens is their red blend made from Grenache, Shiraz and Mataro (also known as Mourvedre). Winelovers will know this blend as a classic Rhone red blend. There is a smidge of other grapes included too such as Carignan and Cinsault. These grapes come from different subregions around the Barossa Valley. Some of the vines are over 90 years old. The wine spends 12 months in old oak to flesh out and settle in.

What does it taste like?

The Three Gardens red is a fuller body, fleshy fruity wine. The raspberry, cherry fruit has a spicy nutmeg accent. It is quite rich as you might expect, with concentred fruit to balance it out. The whole package is of lush fruitiness.

What to drink it with?

Drink this red with a burger (don’t forget the beetroot & bacon), bangers or a ragu pasta. Roast lamb and beef would also be good.

Cheese

An easy choice for this wine is semi hard and hard matured cheeses. Manchego, Comte and Cheddar.

Quickie review « This is a lush red and a very good price. »

Country of Origin: Barossa Valley, Australia
Tasting Date: January 2026
Price: UK £20 | € | AU$ 25
Drink: now – 7+ years
Needs food: no
Source: tasting

If you like Australian red wines, why not check out:
Henschke Henry’s Seven

Who makes it?

Umani Ronchi Vellodoro Pecorino is a wine that the Bernetti family celebrate. The family is one of Italy’s outstanding family wine producers. Their focus is the Marche and the Abruzzo regions and those region’s vinous offerings. The range explores Verdicchio and Montepulciano primarily. That range tells the stories of those grapes with passion. However, the team are very happy to explore grapes such as Passerina and this grape Pecorino.

The importance of this grape to the family is that the inaugural 2007 vintage for this wine was one of the family’s first Abruzzo vintages. This was significant also because at the time, the grape was little known around the world. Although, the romance of the grape’s history certainly continues capturing attention since its ‘discovery story’ just over two decades before that.

Of course, the label is rather distinctive and cute.

To read more about the Pecorino grape variety, please click here to read: Pecorino – Why we all should drink more Pecorino!

How do they make it?

The Vellodoro Pecorino is 100% Pecorino from Abruzzo. To retain the fruitiness of the wine, it ferments in stainless steel. This grape has a tendency to be rather savoury naturally with a minerally accent. Therefore the team focuses on retaining the fresh fruit appeal. The wine does mature for about 4 months on its dead yeast cells, or ‘lees’.

To read more about lees, please click here to read What are lees?

What does it taste like?

The Vellodoro Pecorino is a dry white wine that is rather typical for its variety. It has plenty of lemon, apple and white flowers with some savoury and tangy minerality. The concentrated fruit still has plenty of fresh acid to keep it in line. The finish is long, tangy and citrusy. There is much to love here.

What to drink it with?

Enjoy this wine with seafood and fish and creamy pasta dishes.

Cheese

Pair this dry white wine with one of the fresh cheeses. Feta is good, but so too is a chevre. Of course, Pecorino cheese is a natural match.

Quickie review « The Umani Ronchi team have captured the essence of this savoury grape and balanced it well to keep the wine fruity. »

Country of Origin: Abruzzo, Italy
Tasting Date: August 2025
Price: UK £18 | € | US$ ++
Drink: now – 5+ years
Needs food: no
Source: tasting

If you like Pecorino wines, why not check out:
Tiberio Pecorino
Pecorino – Why we all should drink more Pecorino!

Who makes it?

Gerard Bertrand Genora is quite obviously a rearrangement of the word ‘orange’. It is an extended skin contact wine. Over the past decade he has been exploring more traditional methods for making wine and growing grapes. He now has quite a few amber wines. I say amber colour to avoid confusion with wines from Orange NSW, Australia. Also those from Orange County in the USA.

Gérard Bertrand has been a vocal advocate for organic and biodynamic grape growing and winemaking as well. He is generally a very adaptive winemaker, and I guess, the Languedoc-Rousillon is the region that suits this drive. I notice now too, his daughter Emma is very much involved in the family business.

How do they make it?

Genora is a blend of up to six grape varieties. In essence, you could say it references traditional field blends of the past. The dominant three grape varieties are Chardonnay, Grenache Blanc, and Viognier. What is interesting is that extended skin contact wines work very well with aromatic varieties. It is no surprise then that one of the other grapes you will find in the blend is likely to be Muscat or Gewürztraminer depending on the vintage.

The grapes ferment in whole bunches and then these white wines rest on their skins for some time. The winemaking team is not very forthcoming about the amount of time the wine is in contact with the skin. However, Gerard is on record saying that some of his orange wines may spend around a month with skin contact. It is therefore safe to say up to a month.

Genora is an organic wine.

To read more about organic wines, please read Organic vs Sustainable vs Biodynamic. You might be also interested in reading about Natural wines, please read I always thought that wine was a ‘natural’ product...

What does it taste like?

Genora is a dry wine with a distinct golden hue. The aromas and flavours are of peach, pineapple and spice. It has a medium body with some finely tuned tannins and it is well balanced and textural. The fruit is intense and lingers on the finish. The appeal of this wine is proof that the Bertrand winemaking team is a safe pair of hands with this style.

What to drink it with?

Genora is a good wine to enjoy with charcuterie, a chicken salad or some Quiche Lorraine or a Spanish Tortilla with Jamon. Even some Jamon croquettas.

Quickie review « What a great introduction to the world of amber wines! »

Country of Origin: Languedoc-Roussillon, France
Tasting Date: November 2025
Price: UK £13
Drink: now
Needs food: no
Source: tasting & purchase

If you like amber coloured wines, why not check out:
Macerao Moscatel Orange
Cullen Amber

If you would like to read about another of Gerard Bertrand’s wines, please read
Gérard Bertrand Chou Chou

The grape has a fascinating history. I have been fascinated by the history of Viognier and how it was close to extinct before its revival. The Pecorino grape has a similar story. So much so that it even has website, vinopecorino, all about it.

What is the connection then to sheep’s cheese? Or for that matter, sheep? Both the name of the grape and the cheese reference those sheep. It is really simple. Pecora means sheep in Italian. If wine growers observe that the local sheep herds love to eat those tasty grapes, why wouldn’t they give the variety that name.

The grape’s home is central Italy and its history entwines around the regions Marche and Abruzzo. Of course, the grape grows in neighbouring Italian regions too, not just Marche and Abruzzo. Here is a little bit of background.

Rescued from extinction

Pecorino’s revival centres around Monte Vettore, very near the Marche borders with Umbria and Abruzzo. It grows very comfortably up there on those slopes, and it is a grape that enjoys higher altitudes. We can now appreciate it thanks to the forethought of Guido Cocci Grifoni, amongst others. The website vinopecorino has a snippet of an interview that he gave:

“…one morning in September, before the harvest, I and others went to Arquata del Tronto, in the hamlet of Pescara, where they had pointed out to me an ancient vineyard cultivated with Pecorino. Arrived on the site I was indicated by the owner of the land Mr. Cafini some shoots that were evidently two, or three, generations old. In the following February I went back to pick up the shoots and took them to my company in Ripatransone, where I made the first grafts: my idea was to cultivate it in purity. I know, it was a crazy idea, everyone said it, my friends always repeated it to me in the winter evenings in front of the fire, but I wanted that wine, I knew it was possible, and I never doubted”.

….

The rest, as they say, is history.

By 1983, there were experimental plantings of the grape and soon after, the first wines were made. Tenuta Cocci Grifoni is still producing different expressions of Pecorino. However, the grape’s popularity is growing speedily and luckily, so too is its availability.

It grows well from high altitudes such as where it was rediscovered. At those altitudes it can retain higher acid but also does well in many other vineyard conditions.

Not just Italy

Just 87 ha of vineyard area was dedicated to the grape in 2000 in Italy. Of course, that is from a base of perhaps one derelict vineyard. That area grew to more than 1,600 ha within 20 years. It is also spreading around the world, particularly to Australia.

Australian wine growers are embracing the grape thanks to the Chalmers family’s nursery service. They also offer other ‘alternative Italian’ varieties such as Falanghina, Verdicchio, Grechetto and Ribolla Gialla. In Australia, the grape grows in vineyards not just in North West Victoria in the Chalmers’ vineyards. The first vines in Australia were planted around Merbein by the Chalmers family, Victoria in 2015. It now also grows in regions such as McLaren Vale, Adelaide Hills and the Hunter Valley.

What to expect

The white wine grape is rather a versatile one. One of its attractions is that it has good resistance to some fungal infections due to its thick skins. It is a little fussy about the soil type it finds its roots in. For example, if a winegrower wishes to plant a vine in calcium rich soil, they might need to find a specific rootstock.

In winemaking, it makes a wide range of wines. From delicious sparkling wines, lighter and fruitier wines, full bodied and textural wines to rich and sweet wines.

Depending on the style, the wine’s characters can range from apples, citrus and pears to herbal to ripe peach. Generally though, there is some mineral quality to the wine. This may come through as a salty character and a saline slight oily texture.

This shouldn’t detract from the grape’s fresh appeal. If it is not picked just ripe, it can also have high alcohol. Maybe up to the 14.5%.

It is noted for being an intensely concentrated characterful wine.

The Chamber’ family notes that in their experience, it might be better whole bunch pressed. This will mean the must, or juice, will have little contact with the skins which they note as adding bitterness.

By drying the grapes using the Passito method, Pecorino is capable of intensely sweet and rich dessert wines.

What to eat with Pecorino wines

Start with Pecorino cheese, of course. Or any other salty cheeses.

If you have a lighter style of dry Pecorino, or a sparkling version, then look towards the sea. The saltiness of shellfish and fish is ideal. It goes without saying that vegetarian pastas and risottos work well too.

If you have a fuller bodied version with lots of texture, then more robust flavours are go here. A mushroom risotto with roasted prosciutto crumbled through it is just right. However, I would also think that a pork will work well too.

As a dessert wine, I would recommend that pannacotta and nutty desserts will be good.

Here are a couple to look out for:

Duca di Sesseta Pecorino Terre Abruzzesi (IGT) Biologico

Lime zest and herbs with a hint of floral perfume. Even in the aromas, you can find a savoury minerality and some nuttiness. The wine is fuller in body with a salty, slightly oily texture. It is fresh and refreshing yet it is also an intriguingly textural wine. It has just enough acid to keep it soft and fruity. The finish is of pear, stonefruit and still retains that light floral hints along with that mineral savouriness.

This is an organic wine. Lidl £9

Tiberio Pecorino

The Tiberio Pecorino is a fuller bodied version that is bone dry, fruity and savoury. Plenty of peach fruit with fresh herbs, nuts and the mineral twist on the finish. A good example of the grape’s unique personality.

To read the full review, please click here….

Who makes it?

Cloudy Bay Sauvignon Blanc is probably one of New Zealand’s most famous wines. It has been going from strength to strength since its first vintage in 1987. And why not? Since the 2000s, LVMH has been Cloudy Bay’s current owners. They are, of course, the makers of Moet & Chandon and Veuve Clicquot Champagne.

For many years, it was Cloudy Bay that set the benchmark for Marlborough Sauvignon Blanc. This was due to the expertise of Kevin Judd, who was Cloudy Bay’s first winemaker. Kevin Judd now has his own ground breaking New Zealand label, Greywacke.

How do they make it?

The vineyards for Cloudy Bay Sauvignon Blanc comes from across the Marlborough region of New Zealand. The gravel soils, particularly around the Wairau River, suit Sauvignon Blanc. As does the maritime climate. Both of these are similar to the French region of Bordeaux which produces outstanding Sauvignon Blanc.

Cloudy Bay Sauvignon Blanc cool ferments in mostly stainless steel to retain fruit appeal. A very small portion has been fermented in the old French oak to add flesh and complexity.

What does it taste like?

Cloudy Bay Sauvignon blanc always delivers balance and intensity. There is a whiff of tropical passionfruit to the stonefruit and citrus fruit. There are also some herbaceous elderflower notes too. It is a classic dry white wine. The concentration is kept fresh as it continues to unfurl not only in the glass but in your mouth.

What to drink it with?

Why not enjoy this wine with a salad with fresh herbs and roast chicken? Or some seafood or fish, salt and pepper squid would be good. The winemaker recommends ‘if it goes with lemon, it goes with Sauvignon Blanc’. This is a pretty good rule of thumb.

Cheese

Match this wine with marinated feta, or with goat’s cheese and washed rind bloomy cheeses too.

Quickie review « Cloudy Bay is one of the benchmarks for Sauvignon Blanc for around the world. »

Country of Origin: Marlborough, New Zealand
Tasting Date: January 2026
Price: UK £29 | NZ$38 | AU$ 40
Drink: now – 3+ years
Needs food: no
Source: tasting

If you other Cloudy Bay wines, why not check out:
Cloudy Bay Pelorus Sparkling Wine

Loosen Barry. Two family names evocative of great Riesling and they appear on a fine selection of labels.

Jim Barry winery is a family winery in Australia’s Clare Valley currently in the custodianship of Peter Barry. Peter’s children Tom, Sam and Olivia are integral parts of the family business as it continues to grow from strength to strength. The family are an innovative bunch starting with Jim Barry’s legacy to Australian wine.

However, this relationship with Loosen is based on Peter’s long friendship with Ernst Loosen of Dr Loosen fame.

Without a doubt, Ernst Loosen is one of Germany’s eminent winemakers. He is the current custodian of the Loosen estate with vineyards along the Mosel. Ernie is also an innovator. And the boundaries of his own region have proven to be no boundary to that innovation.

Of course, the connection between the two families for Loosen Barry is Riesling.

Not just Riesling though, but some of the best Rieslings in the world.

So, it is no wonder that this team up works so well. It is not the only collaborative wine range that that Loosen has created. He also has a joint wine brand with the winemaker from Chateau Ste Michelle, Katie Nelson, Eroica. A Washington Riesling range with a German accent. He also owns a vineyard in Chehalem Mountains AVA in Oregon.

This is a little different though. With the Loosen Barry range, the wines are made in the style each partner has become beloved for. Meaning the Slate Hill has been made using the techniques that Loosen uses for some of his wines in the Mosel region of Germany.

Loosen’s Mosel legacy

Ernie Loosen had a vision from the start of his custodianship of the family wine business that he wanted to make great German Rieslings. Apparently, a book by Dr. Karl Christoffel is one place to start. There Loosen discovered that it was not unusual to barrel age Riesling wines in large ‘Fuder’. These Fuder (Foudre in French) are very large wooden barrels. Winemakers will treasure these for years and they will not deliver strong oak character to the wines that mature there.

Christoffel pointed out that there were once Rieslings who spent up to 30 years in Fuder from ferment. This means that these wines stay in contact with their lees all this time. However, the wines do not undergo ‘battonage’ meaning no stirring of the lees. By maturing in large old Fuder without battonage, neither the oak nor the lees has dominance over the fruit. The aim is that the fruit will always shine brightly in the wine.

Ernie’s father described his own father’s techniques. This included fermenting the Rieslings in Fuder and maturing there for at least two years without battonage. The best wines could mature there for up to 8 years.

This is now the standard for Dr Loosen’s best wines. Unsurprisingly, it is this wine making technique that is Loosen’s contribution to the Loosen Barry wines.

The Jim Barry vineyards

Originally the large estate in the Clare Valley was known as ‘Wolta Wolta’. Wolta Wolta is the aboriginal term for ‘good water’. When the Barry family bought this estate, part of the estate was bought by Jim Barry – Lodge Hill. The remaining smaller portion was purchased by Jim’s brother, Brian. Brian named his portion ‘Spring Farm’.

Now decades later, Spring Farm and Lodge Hill are together again. The Wolta Wolta estate is now under ‘Spring Farm’ name and has three distinct vineyard areas. The Spring Farm vineyards were planted in 1977. They are higher altitude vineyards with not only plantings of Riesling, but also Shiraz, Cabernet and Malbec.

Some of Spring Farm Rieslings are cellar releases. Such as the Spring Farm Block 144 Riesling with 10+ years cellar before release. The Wolta Wolta Riesling comes from Block 18. The altitude and aspect of these vineyards give a cooler climate appeal. This keeps the wines natural acid levels fresh and crisp. A perfect combination for Riesling.

Soils, aspect and altitude

The Spring Farm vineyards have a range of soils over a base of calcium rich siltstone. Many Riesling lovers know the success of the Clare Valley Rieslings is largely due to these calcium rich soils. Aspect is also important for the Riesling vineyards on Spring Farm. The vineyards face south which means that they do not receive full sun exposure all day. The grapes receive full sun in the mornings. Conversely, the red wine vineyards face north giving them the long, warm days they need to ripen.

Being at a slightly higher altitude does mean that the vineyards are cooler. This cooler temperature gives the grapes longer to ripen. Longer ripening times not only gives grape more time to develop character and sugars. The cool nights pause the ripening process to keep acid higher in the grapes.

The Loosen Barry range

Currently, there are three wines in the Loosen Barry range. The two wines produced by the Barry family in the Loosen style – Slate Hill Dry Riesling and Wolta Wolta. Obviously, these are Clare Valley wines. Then there is the German version made by Loosen with the influence of the Jim Barry style.

Below are the two Clare Valley wines:

Loosen Barry Slate Hill Dry Riesling

This is an excellent fresh and very elegantly poised Riesling. The wine spends two years in content with its lees in chilled tanks. It is a drier style of Riesling with a fuller body and a silky texture. It is floral with citrus, stone fruit and some lemon verbena highlighting a silky textured wine.

Loosen Barry Wolta Wolta Riesling

If you want to understand the versatility of the Riesling grape, this is the one to seek out. With its oak fermentation and maturation, it explores both terroir and winemaking skill.

The result is a honeyed citrus and peach fruit wine with a minerality and spice that pulls it all together. A fuller bodied white wine with a finely tuned balance. It is a long cellar dweller candidate too.

That is not all….

Incidentally, these Rieslings are not the first innovative white wines the Barry family produce. The family also introduced Assyrtiko to Australian vineyards... and a fine addition it makes too.

Please click here to read a review for Jim Barry Assyrtiko.

Who makes it?

Loosen Barry Slate Hill is one the wines available from the collaboration between the team at Jim Barry wines and Ernst Loosen. Jim Barry winery is a family winery in Australia’s Clare Valley. Ernst Loosen is one of Germany’s eminent winemakers. Of course, the connection is Riesling.

With the Loosen Barry range, the wines are made in the style each partner has become beloved for. Meaning the Slate Hill has been made using the techniques that Loosen uses for some of his wines in the Mosel region of Germany.

How do they make it?

The grapes for the Slate Hill come from the Spring Farm vineyard in the Clare Valley. To maintain the fruit purity the team ferments the wines in stainless steel with indigenous yeasts. Where the magic comes in, is that this Riesling is then maintained at tank (chilled) for two years on lees. To focus on the preservative nature of the lees rather than giving overt lees character and creaminess, there is no lees stirring.

What does it taste like?

This is a drier style of Clare Valley Riesling that is impeccably balanced. Aromatically, the wine is floral with some lemon verbena, stone fruit and lime zest notes. There is a minerally lilt as well. This is a fuller body wine with sherberty acid. Under lining that sherberty acid is a silky texture proving that this is indeed a contemplative wine. The flavours last for a long, long moment.

What to drink it with?

Loosen Barry Slate Hill Riesling is a great match with fish and seafood dishes. Alternatively, a light pork or chicken dish as well.

Cheese

Enjoy Slate Hill Riesling with bloomy cheeses and fresh cheeses.

There is a longer version of this review on Winemusing.com.

Country of Origin: Clare Valley, Australia
Tasting Date: January 2026
Price: UK £25 | AU$ 40
Drink: now – 15+ years
Needs food: no
Source: tasting

If you like Australian Riesling wines, why not check out:
Sons of Eden Freya Riesling
Henschke Julius Riesling

Who makes it?

Musella Amarone della Valpolicella Riserva is just one of Tenuta Musella’s fine offerings. The Pasqua Di Bisceglie family produce a range of expressive wines using biodynamic principles. These wines carry the Demeter trademark, the mark for biodynamic certification since 2014.

The family are outstanding ambassadors for biodynamic wines, and the Veneto region itself. Particularly winemaker Maddalena Pasqua di Bisceglie. The family’s aim is to let the classic wines of Valpolicella tell their stories on their own terms around the world.

And why not? When done well, the wines of this region are exquisite.

Want to know more about Musella and their wines, click below!
Winery Spotlight: Musella

How do they make it?

Amarone is a specialty of the Veneto region. This Riserva is a blend of Corvina and Corvinone, Rondinella and a 10% inclusion of the darker, structural Oseleta. The region’s regulations state that at least 45% of these Amarone wines are either Corvina Veronese and/or Covinone. The blend here is usually around 85% of these grapes.

The grapes are semi-dried (Appassimento) losing a third of their water content. This process then gives the grapes a higher concentration of sugars. This is especially important to produce a higher alcohol, rich texture, dry red wine.

The wine then softens further in large oak barrels for at least 2 years. After bottling, the wine rests further for another year in bottle to meld together. To qualify for a Riserva, the wine must have four years ageing from November the 1^st of vintage before release.

For more information on how these wines are made, please read: The Italian red revival - It is not all cut & dried.

What does it taste like?

Amarone wines tend to be higher in alcohol. This one is no exception and consistently sits around 16% alcohol. Each vintage will have a different level of residual sugar, although the wine is still technically dry. For instance, in 2011, the wine had 7 grams of sugar. With the 2018 vintage, that residual sugar came in around 5 grams per litre.

This gives the wine a lush, plush and even texture. It is hardly surprising then when the wine shows its chocolately side. This Amarone really delivers a rich fruit treat with the added bonus of extra raisins, and warmed up with some vanilla and toasted oak. Of course, that is not all. There are plenty of cherrys and plums to keep the wine fresh as well.

It is undeniable though that its warmth and its succulent tannins sit like velvet over a muscular frame. A big wine, but still elegant.

What to drink it with?

A wine like this should be enjoyed with slow cooked meat or a mushroom-rich dish. Something robust.

Cheese

This is a natural pairing with salty blue cheese.

Quickie review « A bold, spicy, fruit and nut chocolate treat that wraps around your senses.»

Country of Origin: Valpolicella DOCG, Italy
Tasting Date: May 2025
Price: UK £53 | US$ 78++
Drink: now – 10+ years
Needs food: no
Source: tasting

Want to know more about Musella and their wines, click below!
Winery Spotlight: Musella

Who makes it?

Gallica Cabernet Franc is an organic Napa Valley red wine. The vines grow in Oakville AVA on the Oakville Ranch Vineyard. According to owner and winemaker, Rosemary Cakebread, “Cabernet Franc is really hitting its stride in California’. Undoubtedly, with wines such as this one, the variety is in good hands there.

Frankly, it is about time that the grape was celebrated for its contribution to the vinous pleasures of the world. Besides being a parent of Cabernet Sauvignon, a grape that comes immediately to mind for most wine lovers with the word ‘Cabernet’. The grape can produce very fine wines when it is allowed to dominate in the bottle.

Interestingly, this is a winery to watch as Rosemary also has Albarino planted! This gives an extra reason that this winery is one to watch, in my opinion.

Note: the front label for this wine doesn’t mention the grape variety. It simply says ‘Red Wine’.

How do they make it?

This is a blend with a dollop of Cabernet Sauvignon (maybe 3%). The wine spends time in French oak but also considerable time in the bottle before release. If you are lucky enough to find it, it will already have 5 or so years age since vintage. It spends around 18 months in oak barrel before bottling.

Rosemary Cakebread also focuses on retaining the aromatic qualities in her wines. So, expect a pretty wine on the nose here.

What does it taste like?

This red has the typical Cabernet Franc aromas, black currant, plums, some earthiness and that dried herb note you should expect. The fruit has the support of a bunch of garni bouquet.

Smooth, powdery tannins fill your mouth with each sip. Yet, the wine is fuller in style rather than full in body. There is a rich seam of oak and some bottle age to add flesh to the fruit. The herbs and fragrant ripe black plum take on an almost floral note on the finish.

This wine would likely be good even with a decade in your own cellar in addition to the oak and bottle maturation at the winery.

What to drink it with?

Unquestionably this is a wine that will go very well with a steak, or a slow cooked stew. You could event enjoy it with some gamey sausages or a venison and beetroot burger.

Cheese

Drink the Gallica Cabernet Franc with a mature semi-hard cheese such as Manchego or Comte.

Quickie review « Cabernet Franc done well is superb and this wine is very moreish even in its youth. »

Country of Origin: Oakville, Napa Valley USA
Tasting Date: July 2025
Price: UK £150 | US$ 150++
Drink: now – 7+ years
Needs food: no
Source: tasting

If you like collectible red wines from the USA, why not check out:
Clos du Val Yettalil

Who makes it?

De Bortoli have been making wines in Australia since the 1920s. It wasn’t long after Vittorio De Bortoli moved from Treviso to New South Wales that he was making wine. The family makes a wide range of wines and the Phi is one of their showcase ranges.

The fruit for Phi comes from selected vineyards in the Yarra Valley and Heathcote. This Pinot noir and the matching Chardonnay come from the Lusatia Park vineyard in the Yarra Valley. By now some of the vines in the vineyard are 40 years old.

This is just one of the family’s Yarra Pinots.

How do they make it?

Phi Pinot noir grapes undergo fermentation in both stainless steel and wood. The winemaker uses a combination of both whole berry fruit with whole bunches. These grapes need no additional yeasts, the indigenous yeasts do the job. After ferment the wine rests for about 9 months in both new and old oak barrels.

What does it taste like?

The ripe cherries and perfume floral notes leap out of the glass here. This Pinot Noir has an elegant medium body and some lush tannins. It is lush and the fruit is intense and the balance is hard to miss. A sweep of cinnamon oak supports that fruit concentration and the wine moves lightly down the palate. It lingers for a long minute on the finish.

What to drink it with?

Enjoy a stew with this wine, or roast duck, Peking Duck or even a roast lamb fillet.

Cheese

Make it easy on yourself, truffle cheddar or truffle soft cheese is the way to go here. Or other hard cheese such as Manchego and Comte.

Quickie review « A good go to Yarra Valley Pinot noir that is reliably good. »

Country of Origin: Yarra Valley, Australia
Tasting Date: July 2025
Price: AU$ 45
Drink: now – 5+ years
Needs food: no
Source: tasting

And there is much to love. In fact, it is all there in the name. Indeed, with a name that translates into ‘sweet little one’, there is so plenty to adore about Dolcetto. Obviously, the ‘sweet’ part of the moniker can be misleading if you interpret it as the grape producing ‘sweet’ wines. ‘Sweet’ refers to the tendency to produce low acid wines.

From all reports, it seems to be so much more easy going than some of the other local Piemonte red wine grape varieties. Of course, the fact adds another dimension to the meaning to the name. Some producers like it because it ripens early, sometimes a month earlier than Nebbiolo. Therefore, they potentially can harvest, crush and ferment Dolcetto before the Nebbiolo is ready to be harvested.

Furthermore, Dolcetto can produce an early drinking fruity wine to flesh out that producer’s portfolio. What is not to love? Well, what this means is that you should look for a producer who gives their Dolcetto wines the attention they deserve.

A Piemonte gem

It is noteworthy that little Dolcetto grows outside of Italy. Even in Italy, it is a speciality of very few regions the growing regions focus on Piemonte primarily. In Liguria, the grape, or perhaps a clone of the variety, has the name Ormeasco.

Perhaps the easiest high quality version to look for, are those where Dolcetto di Dogliani DOCG appears on the label. In addition, there are fine versions available from the regions: Dolcetto d’Alba DOC & Dolcetto d’Ovada DOC. Particularly, Dolcetto d’Ovada Superiore DOCG which requires a minimum of 12 months ageing before release.

However, the perfumed floral wines that Dolcetto d’Alba produce are captivating. They should not be missed. The wines from Dogliani and Dolcetto d’Ovada Superiore have more structure and can live in the cellar.

What you should expect

What you should generally expect though, is a juicy red or black cherry character maybe with some almond notes along with some spice.

In Liguria, not only is a dry red wine produced from Ormeasco, but also a Passito version. The passito method is one of the ‘drying’ methods that produce a more intense, complex and often sweet wine. There are also rare Piemonte Passito Dolcetto versions produced too.

The wines made from this grape will often have higher tannins. However, the tannin level does not approach the levels of the more famous Nebbiolo.

What to drink with Dolcetto

Look to traditional Italian fare to enjoy eating with Dolcetto wines. The fruitiness will match well with full flavoured anchovies for instance. Of course, favourites such as ragu, porcini mushrooms, pork sausages, and charcuturie work very well. Cheeses such as Pecorino, Parmesan, Manchego and Cheddar too.

Here is one to look out for

Bricco Rosso Dogliani DOCG (£17)

This is a very easy red wine to appreciate. The producer’s site says the wine has spend 6 months in oak and this has given the wine some extra spice. It is full of cherry and chocolate coated liquorice with a sprinkle of herbs. The soft tannins here are lip licking.

For more visit Winemusing.com.

The heart of the Douro region is the river that gives the region its name. This river makes exploration a sensory experience. Anyone who has visits will find so much for the eyes to take in with the vineyards along the hot, stony steep banks. The river provides a vital link between the Douro wineries and the port at Oporto on the coast. In the past, Port was shipped along the river to the thriving port city. With the cooler ocean climate, the famous wines could mature slowly and gracefully while retaining their fresh appeal.

The main region of the Douro has three distinct sub-regions. Those are the regions – Baixo Corgo, Cima Corgo and Douro Superior. Cima Corgo is said by winesofportugal to be the heartlands of Douro. It is here that some of the finest wines are produced. Particularly in vineyards surrounding the town of Pinhao. If you are after a leisurely trip to the Douro, it is a very easy cruise from Oporto to Pinhao.

The enduring legacy

The Douro Valley is certainly no stranger to Roman winemaking history. Those Romans spread their passion even here. Notably though, it is much later in history that the region captures the attention of English wine merchants and Port becomes so important. Even in the late 1400s, English families were part of the city of Oporto’s fabric and were sending wine to England.

By the time King Charles II prohibited the import of French wine, these merchant families were set to step in. Initially, the wines from Portugal were not the quality the English sought. However, they found the Douro wines to be more attractive. Vinho do Porto, of course became ‘Port’ by late 1600s.

The wines were also found to be ‘improved’ with the addition of brandy that stopped the ferment while the wines were still very sweet. This process means that the wines last very well on long sea journeys, or in cellars. This is particularly important for export to far off lands or for providing wine for voyages of discovery.

Demarcation and appreciation

The region quickly became so important that by 1756, it became recognised officially with regulated boundaries and winemaking techniques. At this time, Tokaji (Hungary) was only other region in the world with such regulations.

The region deserves its recognition as a World Heritage Site. Unesco awarded this recognition in 2001. This status will be not surprise any visitor to the region. The stunning beauty is overwhelming and takes time to absorb.

The grapes

Portugal has a wealth of native and indigenous grape varieties. And the Douro wine growers know few limits and have many of these growing in their vineyards. Did you know that there are more than 250 grape varieties considered native or endemic to Portugal? More than 80 grape varieties are allowed to be used in making Port under the current regulations alone!

Some of the most important wines grapes growing in the Douro region are ones that winelovers might know. Grape varieties such as Tinta Roriz (Tempranillo), Alvarinho (Albarino) and Moscatel (Muscat of Alexandria). However, there are varieties such as Touriga Nacional, Tinto Cao, Tinta Barroca, Touriga Franca and the white wine grapes Gouveio and Arinto that are very worthy of attention.

Perhaps the most important of the red native grapes is Touriga Nacional. There are other red grapes that are more common in Douro vineyards. However, Touriga Nacional has international importance. Winemakers across the world also love this wine, particularly those in countries with rich histories in producing Port style wines. It is a versatile grape that is still capable of great elegance when it grows in hot climates.

It is a grape with thick skins and gives rich colour and ripe tannins to shape any wine it produces. It is not a surprise then, that Touriga Nacional also adds the gift of cellarability to wines featuring the grape. Of course, this also means that is a grape that you will find in many red table wines from the Douro region.

For more information about Alvarinho (Albarino) please read Albarino! Alavrinho! Why we love it….

Food & Culture

The wines of the Douro will, of course, match a very wide variety of dishes. Some of the traditional food from the Douro include cured meats, olives and fish caught in the River, or that arrives on boards from Oporto. With the steepness of the surrounding area, and the nutrient poor soils it may be no surprise that goat is a common feature on the menu here.

What food matches the Port style wines? While a white Port served as an appetif will go remarkably well with olives and tapas style appetisers, the sweet red styles are a comforting match to desserts. Particularly chocolate and caramel desserts. Those Tawny Ports also work very well with figs (fresh, baked or dried) as well. Blue cheese is also a great match.

This is one of the distinctive white wine styles of the world and comes from the Jura region of France. Undoubtedly, it is very intriguing. It uses some similar winemaking techniques to Fino Sherry production, with a major difference. Unlike Fino Sherry, Vin Jaune is not a fortified wine. It is however, a wine that relies the colonisation of yeast to prevent it from oxidising. Or in the case of Vin Jaune, oxidising further.

Jura

The 19^th century records the earliest wines carrying the name, Vin Jaune. Without a doubt these wines have a longer history than that. However, the name has become intrinsically linked with this little known French region. Jura is the region that sits just to the east of the French border with Switzerland. It nestles in the rolling hills between Switzerland and the Burgundy region.

It is a region that produces not only high quality still wines, but also sweet wines and sparkling wines. These wines should be in many more glasses than they reach at the moment. In saying that, I believe they will not remain unknown for long. I am seeing more Cremant de Jura available which is heartening. I hold great hopes that I will see more of the sweet Vin de Paille wines too.

Nevertheless, it is Vin Jaune that is currently capturing the greatest attention.

Savagnin blanc

Like Fino though, Vin Jaune is a singular variety wine. Furthermore, regulations specify which grape variety according to the region’s traditions. Whereas Fino is made with Palamino grapes, Vin Jaune is made from Savagnin blanc.

No other region of the world focuses on Savagnin blanc the way the Jura region does. So really, it is no surprise that Jura has the highest density of Savagnin blanc in its Vineyards in the wine world. It is not just used there for Vin Jaune, of course. Jura winelovers will know that Savagnin blanc makes excellent still wines as well. The wine is also sometimes called ‘Traminer’.

Typically, Savagnin blanc tends to produce fresh, crisp white wines with a citrus zing and a light floral perfume. This grape is very highly versatile and it delivers wines of finesse. The ability to produce exciting wines when fermented in amphorae has also captured the ‘natural’ winemakers.

For more, please click here read ‘I always thought that wine was a ‘natural’ product …’

Vin Jaune wines tend to have a nutty, caramel and spicy personality. This is the result of the ‘sous voile’ winemaking process. After all, it would be impossible for any grape to remain unchanged by the Vin Jaune process. They are fuller and rounder in body, have a higher alcohol level than a fresh white wine version. There is a freshness in the acid profile of the wine and there might be some gentle tannin grip too.

To read more about sous voile wines, please read Part 2. The link is at the end of this page.

The Clavelin

The bottles for these wines are also regulated. The regulations around bottling quite strict. These wines cannot be bottled before 6 years and 3 months after the grapes have been picked.

However, it is not just any bottle. The wines will be presented for sale in a clavelin, which is a specially sized bottle specific to these wines. A clavelin holds 62cl.

What to look for on the label

In Jura, there are different appellations that may appear on the labels. The wines from Château Chalon AOC are considered the finest. Château Chalon AOC can only appear on Vin Jaune wines. Of course, the wines from the Arbois, L’ Étoile and Côtes du Jura are also excellent.

Who makes it?

Domaine Badoz Vin Jaune has a very fine heritage. The Badoz family has been making wine in Jura for 10 generation. Indeed on the label it notes ‘since 1659’. Benoit is currently the estate’s custodian continuing the family tradition since 2003.

The domaine makes a range of whites from Chardonnay and Savagnin. And of course, red wines from Pinot noir and the native red grape Poulsard.

How do they make it?

Domaine Badoz Vin Jaune is a controlled oxidised white wine made from Savagnin grapes. These grapes are picked and then crushed. Generally with Vin Jaune, the wine is fermented and then after some time it is moved into barrels.

Badoz hold their wines in barrel for 6 years and 3 months. During that time the wine develops the much wanted ‘voile’ of yeast. This prevents the wine from oxidising further while developing addition complex characters. If this wine was a book, it would have more than enough plot twists and character development to keep you interested.

What does it taste like?

This is a mid lemon colour, dry white wine. It smells of nuts, caramel, apple and fig. There is no doubt that these are lightly oxidised wine from just the aromas. It is fuller in body and it has some tannin grip around the gums. The flavours are distinctly nutty (almonds), but also rather spicy. The wine finishes with a flourish that shows balance along a very long length.

These wines are also very good candidates for the cellar.

What to drink it with?

Don’t just stick to cheese with this wine. You can drink this wine with chicken or fish with creamy sauces.

Cheese

There is a traditional match between Vin Jaune and older style Comté. But I think also that blue cheese, particularly Stilton, will be good too.

Quickie review « Vin Jaune is a speciality dry white wine and one that is very moreish and spicy. »

Country of Origin: AOC Côtes du Jura, France
Tasting Date: June 2025
Price: UK £49 | €40
Drink: now – 10+ years
Needs food: no
Source: tasting

If you like unusual white wines from France, why not check out:
Pascal Jolivet Sauvage