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 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 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.

Ideally drink now through 2024. Serve chilled
With a straw gold hue and a light green meniscus, this Sancerre is a clean, pure expression of the region. Honeysuckle, meyer lemon, and wet stone aromas continue on the palate with the addition of gooseberry, flint, and a lightly herbaceous finish. Beautifully structured, the Fournier Sancerre Les Belles Vignes Blanc is the rare combination of Sancerre that can be drunk young but will also soften a bit with a couple years of cellaring.

The bright, fresh, and often mineral driven flavors of Sancerre are best suited to light aperitif’s or shellfish dishes. Raw oysters, lightly flavored clams or cooked mussels, or summer salads are all excellent choices to eat with this wine.

The Fournier family has been making wine since the 1800’s, and has risen to become one of the most important Domaine in the Sancerre region. Their Les Belles Vignes offering is 100% Sauvignon Blanc from their estate, taken from 20+ year old vines planted in limestone, clay, and flint. These soils help to produce the wet stone minerality that Sancerre is so well known for. This wine goes through no malolactic to keep its fresh nature, though it also spends time on the fine lees to create a richer and more complex texture.

Domaine Fournier is managed by Claude Fournier and his brother Jacques. Claude is also the winemaker. A third brother, Daniel is the owner and chef of the restaurant La Tour on the square in Sancerre.

Drink now through to 2025. Serve chilled.

La Scolca’s Gavi dei Gavi is widely regarded as the benchmark for the fresh and exuberant white wines which hail from the namesake small mountain village in the Apennines. Produced in a traditional style from 100% Cortese, La Scolca’s “Black Label” wine is crafted from top quality fruit rigorously selected from biodynamically-farmed 60-year old vineyards.

In the winery the grapes are carefully sorted to ensure only the best are used for the Black Label Gavi dei Gavi. The must is partially macerated with the skins to add extra complexity and is also aged on the lees over the winter. These traditional methods help to create a Gavi dei Gavi which is both easy-drinking and bursting with attractive aromatics.

On the nose there are delicate hints of almonds, toast, and ripe white peaches while the first sip reveals a crisp acidity, touches of minerality, and a very long finish. As well as making a perfect aperitif, this outstanding Gavi dei Gavi pairs very well with all types of seafood, leafy salads, and light fish dishes. The complexity and grace of this delicious white are a testimony to La Scolca’s 100 year history of making top quality Gavi wines.