Drink now through to 2023. Serve chilled.

This sensational single varietal Albarino offers an intensely aromatic nose with hints of green apple, banana, lime and delicate orange blossom. On the palate you’ll immediately notice the lively acidity which is carefully balanced by ripe peach and pineapple flavours and a smooth mouthfeel. The freshness and citrus hints make this an excellent accompaniment for seafood and shellfish like oysters, clams, and cockles as well as pan-fried fish. It is also a perfect partner for aromatic Asian dishes like Thai curries or Pad Thai.

Bodegas Terras Gauda has been making crisp white wines from indigenous varieties in the Rias Baixas wine region of Galicia since 1990. The grapes for this wine are harvested at optimum ripeness from the estate’s higher vineyards which helps to preserve freshness in the grapes. The grapes are carefully harvested by hand and transported in small crates to ensure they arrive at the winery in the best possible condition.

The grapes are macerated for just 6 hours followed by a traditional-style fermentation at low temperature in stainless steel tanks. The estate uses wild yeasts that are naturally found in the vineyard for the fermentation to add a unique personality to each vintage.

Drink now through to 2028. Serve chilled.

The northern Spanish region of Rueda is known for its crisp, fresh white wines made from the local Verdejo grape, but this example from renowned producers Belondrade Y Lurton is fermented in oak to add extra complexity and intensity of flavour. Widely regarded as one of the finest Verdejos being made in Rueda today, the wine is crafted with grapes from 22 organically-farmed plots which are each harvested by hand and vinified separately.

Following fermentation each batch is aged on the lees in French oak barrels for 10 months before the winemaking team decides the exact composition of the finished wine. The wine is then bottled and spends an additional 5 months ageing in the bottle before it is ready for release.

The result is a striking white wine which opens with distinctive notes of toast, dried hay, and white peaches. The first sip reveals a crisp acidity balanced by a full body and rich stone fruit flavours which linger long on the tongue. While superb to drink now alongside creamy chicken or fish dishes and various types of cheese, this wine will continue to improve if carefully cellared over the next 6 to 8 years.

Drink now through to 2025. Serve chilled.

Giuseppe Inama slowly began to piece together the land that would become Azienda Agricola Inama in the 1950s, using his savings to purchase small plots bit by bit. These days the estate is still in the hands of the same family and has over 30 hectares of organically-farmed vineyards in the Soave Classico region of the Veneto.

The family’s Vigneto du Lot Soave is a single vineyard bottling from a fantastic south-west facing site planted on volcanic soils on the Monte Fascarino. The vines here are grated onto ancient Rupestris Du Lot rootstock which helps to produce intensely-flavoured and perfumed grapes. The must is fermented in a combination of new and used oak barrels followed by ageing on the lees for 6 months. The wine then spends a further 6 months in stainless steel with the fine lees to add even more complexity and character.

Elderflower, bright citrus, and toasted almond notes delight the nose, while on the palate hints of ripe tropical and stone fruits come to the fore. There is a bright streak of acidity which is perfectly balanced by the medium body and creamy texture. The well-rounded yet fresh flavour profile make this an excellent gastronomic wine which is equally at home alongside fish, chicken, risottos, and hearty seafood pasta dishes.

Drink now through to 2028. Serve chilled.

El Enemigo was founded by Catena Zapata chief winemaker Alejandro Vigil and Nicolas Catena’s youngest daughter, Adrianna Catena who is a historian. This exciting Argentinian project celebrates their shared interest in history, philosophy and literature, creating innovative, boundary-pushing wines with authentic Argentinian soul.

This characterful Chardonnay is sourced from superb vineyards in Mendoza’s Gualtallary sub-region which sit at 1400-1500 metres above sea level. This lofty altitude ensures cool nights even during the summer as well as plenty of bright sunshine which helps ripen the grapes evenly and slowly. In the winery Alejandro uses an unusual technique common in France’s Jura wine region, covering the young wine with a thin veil of flour or yeast and leaving it to age in old oak barrels for 10 months.

This distinctive process gives the Chardonnay striking notes of bitter almonds and dried fruit along with ripe tropical fruit notes from the grape variety itself. On the palate there are savoury notes of cream and toasted nuts along with peach and apricot which linger long on the tongue. This characterful white represents the very best of Argentina’s up-and-coming new wineries and will pair beautifully with pan-fried salmon, tuna steaks or herby roast chicken.

Drink now through to 2023. Serve chilled.

This delicious Marlborough Sauvignon Blanc opens with crisp aromas of citrus, grapefruit and hints of smoke. The first sip reveals a bright acidity, medium body and intense flavours of papaya, melon and fresh herbs. Try pairing with light dishes like leafy salads, grilled fish and asparagus risotto to showcase the aromatic character of the variety.

The grapes used to craft this wine are harvested from seven different plots in Marlborough and the grapes from each area are vinified separately. Framingham ferment a small proportion of the wine in oak barrels to add extra complexity and body while the remainder is fermented in stainless steel tanks. The wine is then aged on the lees for six months before the final blend is decided and the wine is bottled.

The Framingham winemaking philosophy centres around crafting wines that they themselves want to drink, an approach which has quickly put this boutique Marlborough winery on the map. To preserve the estate’s vineyards for generations to come the team manage the vines according to a low impact approach and carry out the majority of the work by hand. Their land is also certified as organic with BioGro NZ Ltd and the estate is accredited as sustainable.

Drink now through to 2026. Serve chilled.

Although today the Kumeu River winery enjoys international respect for their elegant Burgundy-style Chardonnays, behind this success lies years of backbreaking work and uncertainty. Their story began back in 1937 when Mick and Katé Brajkovich left their small village in Croatia to create a new life in New Zealand. By working long hours for other farmers in the area the couple slowly they saved up money to create their own winery in 1944 which is now in the capable hands of the third generation of Brajkovichs.

Although the estate sits in one of New Zealand’s most northerly wine regions, the proximity of both the Tasman Sea and the Pacific Ocean create cooler conditions well-suited to producing lively white wines from Chardonnay and Pinot Gris.

For their Estate Chardonnay the Brajkovich family selects and hand harvests the very best grapes from six different vineyard sites in Kumeu. They then ferment the Chardonnay in oak barrels for a total of 11 months. The result is a rich, velvety-textured Chardonnay which exudes enchanting aromas and flavours of white peaches, lemon zest, and hints of delicate minerality. This is a wine which will reward extended cellaring and it will continue to develop and evolve over the coming decade.