Closure Type: Cork

(2026) Fermented spontaneously with 15% whole-bunches, this Stellenbosch Syrah is matured for 14 months in 225-litre barriques, 10% new. A sumptuous melange of ripe, juicy plum, liquorice and creamy, smooth oak, this is immediately appealing. The sweet, black fruit floods the mouth, textural and rippling with creamy fruit, barely ruffled by chocolaty tannin and pert cherry acidity. Such a delicious wine, five years old and drinking perfectly. Angel price is an attractive £18.99 but please note this has moved on to the 2020 vintage.

(2026) Made from the indigenous Merwah variety, in this case organically grown vines that are 60 years old and planted at an altitude of 1,600 metres in the Bekaa Valley. I've always liked this wine, but I have to say the 2023 seems to be a notch up in flavour intensity. There's a little almond note to citrus and crunchy, bright apple fruit, unadorned by oak. In the mouth that ripe and sweet fruit fills the palate, lots of plush nectarine juiciness and a very nicely balanced finish with the acidity giving a lightly salty edge.

(2026) A superb blend of Tannat (50%), Malbec (27), Cabernet Franc (15) and Petit Verdot (8). Alluring red and black fruit; elegant with silky tannins, yet notable structure from 100% new oak (comfortably absorbed). Only 2,500 bottles made. No UK retail outlet at time of review. (Geoffrey Dean)

(2026) This Botrytis-affected wine is not made every vintage - the next release after this one will be the 2022 - and only around 1500 half bottles are produced. It has around 200g/l of residual sugar and is also made from Vespaiola. It is aged for two years in all new French oak barriques. Pouring a burnished gold, there's vanilla and marmalade, fig jam and dried apricot, a stripe of lemon zest too. On the palate the dry Botrytis character is there, light earth and spice, nuttiness, intense orange and butterscotch, and a glycerine texture. Concentrated stuff, with a fine core of acidity to balance the finish. Price for a half bottle and for the previous vintage at time of review.

(2026) A Merlot dominated blend, with Cabernet Sauvignon. It's fermentated in stainless steel then half of the blend aged in steel tanks and half in French oak barriques for one year, one-third new barrels. There's a light incense and wood ash character over taut, small red berries. There's a herbal leafiness too, adding to the fresh appeal. Dry, but nicely fruited on the palate, juicy with some tight tannins and a tingle of spice giving grip, and very good, gastronomic acidity. The oak just smooths and rounds the finish, adding a little creaminess to the cranberry and redcurrant fruit picture.

(2026) From volcanic and tufa hills this is 100% Moscato from healthy late-harvest grapes with no Botrytis. The fruit is dried for one month, and the wine does not see any time in oak. It is bottled with 110 g/l of residual sugar. Fresh herb and lots of floral aromatics, lots of Spring blossom freshness. Fully sweet on the palate but quite light, with honeyed and chilled grape flavours, flowing with very nice acidity. Eminently drinkable. Price is for a half bottle, and the previous vintage at time of review.

(2026) There's a lovely directness about this Sylvaner, with fresh orchard fruit aromas and a subtle elegance. On the palate an initial hint of sweetness gives way to more apple an Asian pear, and there's a hint of saltiness to the lemony acidity. Very easy to drink, unfussy, and food friendly (think sushi or scallops perhaps).

(2026) A traditional method sparkling wine made from Pinot Blanc and Pinot Noir, farmed biodynamically I believe, though not certified. It pours with quite a dense mousse, and aromas that mix golden delicious apple and lemon sherbet. It's a bright and vivacious style, though there is a hint of biscuity creaminess that carries to the palate. It is quite a cool and decisive style though, lemony, pithy acidity keeping it bone dry in a mouthwatering aperitif style.

(2026) A straightforward but very enjoyable traditional method fizz, blending Chardonnay and Pinot Noir with a little Gamay. It spends 18 months on the lees, and the relatively high 10g/l dosage gives an impression of easy drinking sweetness. There's a touch of biscuit on the aroma and flavour, and plenty of ripe orchard fruit.

(2026) This is 100% Vespaiolo from the Breganze hills, the grapes dried for four months to concentrate flavours and sugar before spending one year in french oak barriques, one-third new. It has 150g/l of residual sugar and is such a lovely wine: barley sugar, Mandarin orange and a hint of toffee but brightly focused. The palate has notes of exotic spices, fragrant and delicate, rich fig and quince, lemon jelly and a hint of salted caramel, before decisive acid pushes through. Price for a half bottle.