Closure Type: DIAM

(2026) A Côtes-du-Rhône-Villagesblend of Grenache, Carignan and Syrah from the Cairanne cooperative, this is deeply coloured with a certain ruby warmth. Blackcurrant and black cherry dominates the nose, a suggestion of cedar and something delicately herbal. In the mouth this has good juiciness, despite the 14.5% alcohol feeling nimble thanks to pert tannins and a raspberry kick of tart acidity pushing out the finish.

(2026) From the mainland of Greece in Greek Macedonia, this blends the familiar Xinomavro with the much less commonly seen Limnion. Medium ruby in colour with a deal of transparency, aromas are fresh, redcurranty and crunchy, quite sappy with a dry, fresh cep mushroom touch too. In the mouth that redcurrant and raspberry has some sweet ripeness, but the earthy and briary note combines with fresh acidity and a bit of nicely roughening tannin. Comes across like a decent Bourgogne red in some ways. The £12.99 Angel price seems good, but note the 2024 vintage is on sale at time of publication.

(2026) A blend of 80% Inzolia and 20% Zibibbo, the organic grapes are vinified separately. Fermented on skins, the Inzolia is macerated for two to three weeks, the Zibibbo for six weeks. The result is a definitely orange wine where the Zibibbo (muscat) marks the aromatics, but so to does a distinct Mandarin orange on both nose and palate - not just autosuggestion from the colour, but a tangy citrus peel flavour that is bright and zippy, with an intense peppermint-leaf, herby tang and good acid. It's a lovely wine, cleanly made, and not too 'out there' in terms of its natural wine characteristics. Watch the video for more information.

(2026) A wine fermented in neutral 500-litre barrels and aged in a combination of those and concrete tanks. From high altitude vineyards in the Uco Valley, it is an intense Chardonnay, but wears the oak lightly with just an oatmeally sheen over its concentrated green apple. On the palate such an energising core of citrus and salts drives the wine. A textured wine, with just the merest suggestion of buttery Brazil nut, but really is all about citrus focus and acid drive.

(2026) Côte Brasserie's 'house white' is made near Limoux in the Languedoc and is an unoaked blend of Vermentino (Rolle) and Grenache Blanc. It's a zippy and vivacious wine, aromatic with some pear-drop lift to peachy fruit. On the palate it continues that theme: lots of bright, juicy citrus of lime and orange, medium weight and that nod towards peach or mango exotic fruit. Balance is good here, with a spangle burst of acidity that gives an extra bump of fruity freshness to the finish.

(2026) This Languedoc Syrah is made with traditional winemaking methods and aged six months in barrel. Dense and saturated in colour, this is a highly aromatic, dark fruited Syrah with blueberry and damson juiciness immediately suggested aromatically, along with some sweet spices. The palate confirms that richness and ripeness, the oak worn quite lightly here just as a subtle tobacco and chocolate underpinning, but it is all about the plush and mouth-filling fruit. Tannins are also ripe but do a nice job of grounding the wine, as does the blueberry tartness of the acidity.

(2026) This wine is essentially a selection of the Old Vine Reserve Chenin, with a barrel of FMC added, created especially for Franck Dangereux, owner of the Foodbarn restaurant. Ken tells me it is also going to have some on-trade distribution in the UK via the Evolv group of restaurants (Le Pont de la Tour, Quaglino's, etc.) Fine, elegant, juicy Chenin with lovely nutty sweetness and perhaps a little more residual sugar to give that broad appeal? But with fine acidity and excellent balance.

(2026) Ken's multi-vintage 'solera' blend of Chenin's from the ancient vines of Piekenierskloof is always a fabulous wine and edition #5 is no exception. Raised in old, 400-litre French oak barrels, it's a blend of wines from 2017, 2018, 2019, 2020 and 2021. Delicious barrel character that is oatmeally, rich, the nose showing glacé fruits and a hint of mint. So delicious with bright, biting green apple, more spice and a long, shimmering finish. A cracking wine that you can confidently age for a decade.

(2026) From a 1959 vineyard of bush vines in Piekenierskloof where Chenin and Palomino are co-planted on sand. Fabulously sour orange and grapefruit presence here, a green streak that adds a vivacious brightness and yet gentle, creamy talcum powder leesiness and earthiness too. A fascinating wine. Price and stockist quoted is for the previous vintage at time of review.

(2026) Naturally fermented and 100% barrel fermentation for this Chenin from vineyards in Swartland, older barrels in which it also matures for 12 months. It is both more creamy and custardy than the Old VInes, but is also dramatically more mineral and salty, firm and intense on the finish. Like the 2021 vintage tasted last time, I really enjoyed this expression of Chenin from Ken.