Bone dry with fresh or dried fruit. Think slightly under-ripe cherry, red and berry.Crunchy tannin, youthful fruit, light to medium-bodied. These wines can vary in alcohol from 11% to 14%but the body will always be bone dry and juicy. The wines here can still be very serious bottles, think Gamay, Pinot Noir, Cinsault. Emphasis on less maceration and fresh fruit. Serve at cellar temperatures for the best experience.
BLANKbottle Master of None 2021 is nothing short of epic. Starting in 2004 by winemaker Pieter H Walser he makes 37 different South African wines and never repeats one. This...
50/50 blend of Grenache and Syrah on some of the most sought after soil in the valley. The grapes are co-fermented and aged in concrete - no oak, so as...
Cantina dei Colli Ripani is nestled in Le Marche region of eastern Italian, it sits on the hills of the Adriatic coast at nearly 500 metres above sea level. The...
A classic southern French blend on the surface of Grenache, Syrah and Cinsault, but anything but classic in its expression. A fruity explosion, so much flavour and life. Grapes were...
Morgon often provides the most robust style of Gamay from Beaujolais, often akin to Burgundy Pinot. Charly makes use of carbonic maceration to also bring out a juicy element in...
Despite the blend stemming from three generally heavier grapes, the harvest is made early to maintain some freshness, making this a perfect aperitif wine with a plate of charcuterie. A...
Alsatian Pinot doesn't get nearly enough recognition. Way better value for money than Burgundy, with a slightly more earthy and complex undertone to accompany the crunchy red fruit - get...
A very soft, approachable style of Merlot the family have made here. Relatively short maceration of the skins, giving a wine of great drinkability but still with lovely plush, ripe...
Cabernet Franc is a staple red of the Loire Valley - in the right hands (as it is here) it offers fantastic freshness and herbicity. Add in a bit of...
