This classic Burgundian variety has been produced in the sunny climate of Languedoc in the south of France. Although much warmer than the climate of the Cote d'Or, great care has been taken to ensure that it is every bit as elegant. Red ruby colour. Aromatic nose of black cherries with elegant floral notes. On the palate, this Pinot Noir is silky and well balanced, with smooth tannins.

Light, soft and welcoming nose of autumn fruits. Soft smooth & spicy flavours throughout with generous soft red fruit flavours & a lovely elegant finish. The rolling, picturesque vineyards of Calusari almost look and feel like Tuscany. Englishman, Philip Cox and his Romanian wife Elvira, have put in a huge amount of work into transforming their slice of grape growing history into a contemporary winemaking haven. The immaculate vineyards are a combination of evolved plantings from 1447 and much more recent plantings too. With recent investments into modernising and improving their winery, they regularly host world class flying winemakers, vintage to vintage, to work with their team. This enables them to create top quality wines and constantly challenge themselves push innovations and approach winemaking with an open mind.

The Fluteau Rose Champagne is something special. Unusually for Champagne it is made in the 'Saignee' method, more commonly used for still rose production. Most Champagne producers use the simpler method of blending red and white together to make rose. 

The result is a rose with a really deep colour and rich texture. It's bursting with red fruits and is a very interesting wine with food as well as being a wonderful aperitif. It would match to cured meats, Asian spiced dishes or even a summery berry pudding.

With Burgundy prices continuing to soar, the Languedoc is becoming an important source of great value Pinot Noir. It is perhaps unfair to compair the Pinot Noirs of the Languedoc to those of Burgundy as they are quite a different proposition, but you can't fail to appreciate the quality of wines like this. Made by the excellent Foncalieu cooperative, this wine exhibits some wonderfully fresh cranberry and red cherry characteristics, knitted together by a subtle smokey note and soft texture tannins. This is a tremedously versatile wine that partners well to white meats, but should definitely be in every vegetarians wine rack as well as it certainly won't overpower roasted vegtable dishes.

This blanc de noirs is a vibrant fresh style of Champagne that will appeal to a very wide audience. It's not as rich and yeasty as some of the more established houses, instead there is a greater emphasis on ripe apple and melon flavours, with just a hint of toastiness to the finish.

Tuffon Hall are resurrecting a wine-growing tradition in Castle Hedingham that stretches back to Norman times, but they are doing it in a very modern way. Meticulous vineyard management ensure that the grapes are in the very best condition at the time of picking, and the resulting wines are amongst the best produced anywhere in the UK. The Pinot Noir Rose is fresh and summery, with flavours of crushed strawberry and redcurrant. It's just off-dry in style and perfect for drinking as an aperitif.

Elegant, complex and smooth, this medium bodied wine has strawberry and redcurrant fruit flavours and a soft, lingering finish. The grapes were grown in the Casablanca Valley a region renowned for making excellent cool climate wines. The Pacific Ocean brings morning fogs and cool afternoon breezes that moderate the valley temperatures and humidity, allowing the grapes to slowly ripen and develop complex flavours. The wine was then aged for 6 months in French and American oak barrels. This wine is a good match to grilled tuna and roast beef.

Pioneers of the Waipara Valley the Sherwood family have been working this land for over 30 years. Waipara is a region with great potential that is still to be realised fully, with greater extremes of frost and warmth than its close neighbours, Marlborough and Nelson. Pinot Noir and Pinot Gris are a special focus here with a fresh regional style of their own. Perfect counterpoints to some of the more famous regions of NZ.

The harvested fruit was tipped directly into open top fermenters and cool soaked for up to six days. The cap was hand plunged two times a day during the indigenous fermentation and skin contact lasted for an average of 24 days. It was then pressed and put into stainless steel tanks for six months for malolactic fermentation and maturation. The wine was then blended, lightly fined, filtered and bottled.

Rich plum and earthy tones with a hint of toasty oak on the nose. The palate has a lovely sweet entry, which builds in the mouth, supported by ripe and silky fruit and oak tannins.

Beautiful aromatics; cherries and bright berry fruits mixed with some darker fruit notes plus hints of herb and spice. On the palate there is that same purity of fruit expression and a smooth and silky texture with just enough tannin to support the the depth and weight of the flavours. Not so much a big wine as possessing power; easily one of the better estate wines to come out of Mount Edward.

Mount Edward's winemaking approach is traditional. They are Organically certified in both vineyard and winery, but they aren't registered as an Organic exporter with MPI so can't claim the wines to be organic in the EU market. They use natural yeasts and minimal intervention at all stages to produce wines which reflect the vintage from which they came. The Central Otago climate and soils are unique with the parent rock being glacially derived schist. Most of the soils having been cultivated only a few times in the 100 years before the viticulturists arrived, and some not at all. The growing season is warm and dry with cool nights. It is a short season however, with a risk of frost early and late and they actively restrict crop levels managing the vine canopy to achieve balance and uniform ripeness regardless of variety.

Pinot Noir, at this price? Yes, we've found a cracker which is light and easy drinking. It's a fruity little number, with vibrant cherry and raspberry dominating. Easy to drink and very easy to enjoy.

This was a real standout wine in recent tastings, and exceptional value for money given the price you pay a lot of wines from Burgundy. Although quite light in colour it really packs a punch in terms of flavour. There is such an abundance of pure sweet fruit on the nose and palate, and fine tannins that give the wine more texture and body than you might expect from the colour. There is a subtle hint of peppery spice in the background, and this just adds to a great all-round package.

This is yet another example of how good English Sparkling wine is now getting, and what's more it's produced just down the road from us here in Essex. It's produced following the traditional method from the three Champagne varieties of Chardonnay, Pinot Noir and Pinot Meunier. A slightly shorter ageing period than Champagne makes for a fresher, fruitier style, yet there is still a sophisticated biscuit note in the background. A delicious sparkling wine that was awarded a bronze medal at the East Anglian Wine Awards.

There's no doubting that the Cotes de Nuits had the best of the growing conditions in 2012. The whole of the Cote d'Or may have enjoyed some wonderful autumn sunshine, but it was the Cotes de Nuits that avoided the worst of the dreadful early season weather. The result is wines of exceptional concentration, and in the top sites, such as this 1er Cru, producers made wines that have aged extremely well. 

This wine is richly textured and at 8 years of age still displays an alluring aroma of dark cherry, raspberry and toasted oak. It continues on the palate, where the mature fruit has developed a great harmony with the earthier tones that have developed. Great drinking now.

The Kalfu ranges are named after sea creatures that are depicted on the labels: Kuda is a seahorse, a delicate and unique creature.

Deep violet red with ruby rim, aromas of black cherry, vanilla and spice from barrel ageing. Medium bodied and delicate, it has a balanced acidity, showing smooth, round tannins that provide elegance.

In Tohu's own words - 'Our Whenua Single Vineyard wines are a gift from the land, our tūrangawaewae, the place where we stand. Each wine is an expression of the uniqueness of our place, and our enduring connection to the land.'  

From two distinct vineyards; their Whenua Matua vineyard sits among the sun-drenched slopes of upper Moutere, Nelson, while their Whenua Awa vineyard is high on the remote terraces of the upper Awatere Valley, Marlborough.

Their Whenua Matua Pinot Noir is only shipped to the UK in very small quantities and our availability can be counted in bottles rather than barrels, but we're delighted to get some. It's a beautifully made Pinot Noir matured in French Oak.

Dark fruits and smokey, spicy French oak meets ripe plum, balanced smooth tannins and subtle earthy notes. A complex yet elegant Nelson Pinot Noir.

A Traditional Method Sparkling Wine made with Pinot Noir and Chardonnay to create a golden colour, natural richness, floral & beautifully balanced wine.

This wine is matured in the bottle for 3 years before a vintage is released.

Such is the aromatic intensity of the nose on this wine you could be forgiven for thinking it was from the New World. It's got an incredible aroma, combining fruit, spice and a floral element. On the palate it is rather more Burgundian. It is elegant and vibrant on the palate and even in its youth it is showing a lovely balance between youthful fruit and hints of spice.

This wine has a pleasant redcurrant and cherry colour with the slightest hints of bronzed ruby which develop over time accompanied by a wonderful shimmer and transparency.

It has an open, smooth, tender and elegantly fruity nose with hints of black cherry, raspberry, crushed wild strawberry, alcoholic fruit jam, tobacco and woodland floor.

On the palate this is a classic, elegant, refined and smooth Pinot Noir wine, the flavour is structured by the tannin which is not too hard, making it easy to approach and thirst-quenching.

2019 is the debut vintage for Mereworth's Sparkling Rose, and we think a star has been born. This exceptional wine is right up their with the best being produced in the UK. 

Created using traditional methods and assemblage, this Rosé is pale salmon in colour with golden hues. English hedgerow fruit aromas combine with rich and juicy berry and stone fruit flavours on the palate, lifted by a smooth effervescence.

Like the top Champagne houses do, Mereworth carefully blended in still Pinot Noir wine into their rosé, not only for the colour but for the depth of flavour. This tastefully textural rosé is a testament to the ripeness of grapes at harvest.

Baythorne Wines are thrilled to be amongst the very first to get their hands on some.

We may not see many on the shelves in the UK, but German reds are well worth looking out for. This Pinot Noir is a cracking example. It's a punchy full-throttle Pinot with a good rich texture, vibrant fruit and a delightful toasty edge to it.

The Wine - Honeysuckle and citrus scents are immediately apparent. Slight aromas of nougat, roasted nuts and a hint of strawberry from the Pinot Noir. Delicate fruits and creaminess fills the mouth with a lingering finish of citrus and nougat.

The Viticulture & Winemaking -  To maximize blending options and complexity in the final wine, batches are kept separate during winemaking. Secondary fermentation takes place in the bottle and is aged on yeast lees for as long as possible. The average age of the final blend is around two years.

 

A lower alcohol sparkling wine made by classic bottle fermention, from 100% Pinot Noir. This is a light joyous drink with a hint of strawberries and raspberries, delicate and tangy with a soft blush tint.

Produced as a simple, young, natural wine made with minimal interference, fermented to 10% alcohol. Nutty Wild is for quaffing with friends and pairs well with summer berries or light barbecued dishes.

The deep alluvial gravels of the Martinborough Terraces and a blend of clones grown in a very sheltered spot produce this classic example of New World Pinot.

This wine was grown on the Barton Vineyard, Huangarua Road, Martinborough from 25-year-old vines. A combination of deep alluvial gravels which the Martinborough Terraces are renowned for and a blend of many clones grown in a very sheltered spot always rewards with a classic example of New World Pinot Noir. It has a unique site derived complexity combined with black cherry/plum fruit flavours.

 

This family owned domain is located in the village of Aÿ in the Grande Vallée de la Marne with vines planted on white chalk soil with belemnite fossils, or on calcareous and sedimentary soils.

Most of the vineyards are listed as 100% Grand Cru. In the vineyard the methods used are faithful to the Champagne tradition while using modern techniques to improve quality. The approach of minimal intervention allows the soils to fully express their potential.

The hand harvested grapes are brought to the winery in Ay where they are gently pressed before a cool fermentation. The reserve wine which makes up about a fifth of the final blend has been aged on its lees in large oak "Foudres" to add richness and complexity for 15 to 18 months.

The nose is very powerful, dominated by aromas of fruits in pastry, stewed apricot, with frank notes of sugared almond. Slight notes of pepper and aniseed. On the palate, the feeling is very ample and long, with remaining pastry feeling, ending on a spicy note.

"Medium ruby-purple, the 2017 Pinot Noir Estate has an intense, inviting nose of blueberries, boysenberries, crushed black cherries, black licorice, dusty earth and forest floor with a soft frame of sweet spices. Medium-bodied, it has the stuffing and structure to age well, sturdy but fresh and with a long, flavorful finish." 92pts, Wine Advocate

An delicious wine from the excellent 2015 vintage for Red Burgundy. 

Jean-Jacques Girard is known for his aromatic and pure reds and this is a perfect example. The fruit is sweet and pure, with raspberry and blueberry dominating. On the palate the 15 months ageing in oak contribute hints of juniper and clove, and there is a backbone of tannins that suggest this wine will continue to develop for 4-5 years.

Rio Negro has Patagonia’s most unique soil profile, with bright red, iron rich clay soils prevalent throughout the vineyard. The vineyard is located on a river bank that slopes down to the river, with different soil textures up and down the embankment. There are patches of brighter red soils in the vineyard which are very low in organic material and very high in iron mineral content. Their poor profile naturally brings down yields for exceptional concentration of aromas and flavours. These red patches impart exceptional complexity to the Pinot Noir fruit. The Manos Negras Red Soil Pinot Noir is made entirely from select Pinot Noir grapes from these patches of bright red soils.

The autumn berry aromas are earthy, with flavours of bramble, chocolate and plum with some earthy spice.

The 2017 Pinot Noir delivers delicate aromas of cherries, raspberries and currants with notes of mocha and vanilla from the French oak. It is medium-bodied and velvety with soft tannins and a long elegant finish.

Made by Scheid Family Wines Ranch 32 is the place they planted vines in 1972, when wine was in its infancy in Monterey County. The specialness of the region was understood but it would take a few decades for the vineyards to reach their full potential.

These are small lots of wines from their sustainability farmed estate vineyards, within the Arroyo Seco, San Lucas and Hames Valley AVAs. Each wine in the Ranch 32 range highlights the natural characteristics of the terroir and conveys a sense of place. They present the very best of the appellation.