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Brilliant ruby-red. An exotically perfumed bouquet evokes fresh red and blue fruits, potpourri and botanical herbs that are complemented by an exotic spice note building in the glass. Stains the palate with intense raspberry, cherry and lavender pastille flavors that steadily deepen with air. Delivers a suave blend of power and finesse and finishes impressively long and floral, with fine-grained tannins adding a discreet grip. (95) JOSH RAYNOLDS

Could the 2020 Gigondas be the best ever from this estate? The usual blend of 70% Grenache, 20% Syrah, and 10% Mourvèdre that was destemmed and brought up in very old foudre, it has wonderful purity (which is a trait of the vintage) in its red and black fruits as well as notes of ground pepper, Provençal garrigue, and cedary spice. Medium to full-bodied on the palate, this is never the biggest or richest wine in the vintage yet it oozes Provence character, is perfectly balanced, has great tannins, and is going to deliver the goods for upwards of two decades. (95) JEB DUNNUCK

This is a bit of a banger. Raspberry, almond paste, dried roses, a fair bit of white pepper and spice, aniseed too. It’s medium-bodied, frisky and fresh, plenty of red fruits, dried herb, a ‘mineral’ feel to it, not least with regards to acidity, peppery tannin, lots of energy, also kind of earthy and gravelly too, with a brisk finish of excellent length. GARY WALSH, The Wine Front

The 2020 Freisa Bonina is another fabulous wine in the entry-level portion of the range. Bright and translucent, the 2020 delivers striking complexity and nuance. Rose petal, lavender, spice, mint and dried herbs all open in the glass. The 2020 is translucent, bright and wonderfully expressive. For readers who want to explore Freisa, this is certainly a great start. ANOTONIO GALLONI,Vinous

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

(vat/casks) dark red; the nose has a salted tone, with a hint of violets and gently aromatic black fruit on the inside, a touch of charry oak. The palate serves comfortable content with a tasty centre, bonny juice in the fruit with a ripe level of tannin accompanying it. It’s a well organised, gourmand Lirac rouge, has southern virtues of round, textured appeal, the fruit lasting well. The oak on the finish needs to drop back, so leave until mid-2024. It would have been more highly rated with less oak. 14.5°. 80,000 b. 70% Gren, 20% Syr, 10% Mourv. JOHN LIVINGSTONE-LEARNMONTH  drinkrhone.com,

A deeply hued and surprisingly concentrated 2021, the 2021 Lirac has lots of ripe cherry and Provençal herb and spice notes to go with a medium-bodied, layered, elegant style on the palate. It's a terrific 2021 that readers will love. JEB DUNNUCK 

70 % Grenache, 20 % Syrah and 10 % Mourvèdre totally de-stemmed with ferment up to 3 weeks and aged 2/3 in tank and 1/3 in barrel for 18 months before assembling and bottling and ageing another 4 months under cork before sale. These vineyards were purchased in 1997.

A voluptuous, well-balanced and charming Lirac red with aromas of dark cherries, plums, warm spices and wet stones on the nose. It’s medium- to full-bodied with fine tannins. Juicy center palate with pulpy dark cherries and a refreshing core of purple berries. Well-driven and focused with a flavorful finish. From biodynamically grown grapes with Demeter certification. JAMES SUCKLING

48 % Grenache, 35 % Mourvèdre and 17 % Syrah from very low yields of 15 hl/ha, at Domaine du Joncier on the pebble terroir of the Vallongues plateau. Certified Biodynamic, Joncier was acquired by Mont-Redon in 2022 and the wine remains Joncier-labelled. 100 % destemmed with gentle extraction via pumpover. Matured for 15 months in 228 litre Burgundy barrels (Syrah) and stainless steel (Grenache, Mourvèdre). Unfined, unfiltered.

This wine is incredibly impressive with great energy and intensity while remaining very supple, elegant and fresh. A remarkable success and a great addition to the already outstanding Château Mont-Redon Lirac (one-third of which is from these vineyards at Joncier).

The 2022 Châteauneuf Du Pape Blanc is Grenache Blanc, Clairette, and smaller amounts of Roussanne, Picpoul, and Bourboulenc. Ripe citrus, crushed stone, white flowers, and even a kiss of brioche all emerge on the nose, and it's medium-bodied, with a pure, elegant mouthfeel, good acidity, and a great finish. It's going to evolve for 10-12 years, if not longer, if well stored. JEB DUNNUCK

Incredibly mineral and saline with astonishing focus and precision for this very warm location. Great lemon aromas ranging from blossoms to the peel. Great concentration, but no less vitality. Amazingly long finish that reminds me of great Alsace dry rieslings, like Clos St. Hune! Drink or hold. ( 96) STUART PIGOTT Pigott, James Suckling

Crafted by the Gonnet family, whose deep-rooted history in Châteauneuf-du-Pape spans generations, this wine reflects a legacy of precision, tradition, and a deep respect for terroir. Their approach results in wines that are both refined and expressive, capturing the essence of this historic region.

Their flagship Châteauneuf-du-Pape is sourced from south-facing vines over 50 years old, ensuring concentration and depth. After a traditional fermentation, the wine is aged in a combination of concrete vats, 600L demi-muids, and smaller 200L oak barrels, allowing for texture and complexity without overpowering the fruit.

The blend is a true reflection of the appellation’s diversity, featuring Grenache, Syrah, Mourvèdre, Counoise, Cinsault, Terret Noir, Vaccarèse, Clairette, and Bourboulenc—a medley of red and white varieties that together create a wine of balance, richness, and southern charm

From one of the Rhône Valley’s most respected names, Domaine de la Mordorée brings precision, polish, and a touch of wild southern soul to every bottle. Crafted from organic and biodynamically farmed vineyards, Mordorée’s Côtes du Rhône Rouge typically blends Grenache, Syrah, and Mourvèdre, offering vibrant dark fruit, garrigue, and a thread of spice. It's medium-bodied but layered, with the finesse and polish that set this estate apart.

This is everyday Rhône done exceptionally well—a wine with real personality, balance, and enough depth to elevate it.

Cavallotto’s Vigna del Cuculo is a major-league Barbera from a parcel of 50-plus-year-old vines on the western side of Bricco Boschis. This parcel is named after the cuckoo bird (cuculo)—we’re not sure why, and neither is Alfio Cavallotto! This wine's unique power and ridiculous quality can be attributed to the mature vines, low yields and powerful terroir of the Bricco Boschis. The western aspect and the preponderance of limestone temper Barbera’s natural acidity, and Alfio Cavallotto explains that this ‘Barolo’ terroir contributes to an aromatic range in Barbera that is closer to Nebbiolo.

The winemaking is also distinctive, with up to 18 days on skins (a long time for Barbera) and then aging for 20 months in the same mature Slavonian casks as the Nebbiolo wines. 2021 is a wonderfully fleshy and perfumed year for this benchmark wine. It’s got that core of pure, sweet, plummy fruit so particular to this Barbera, here infused with nuances of anise, dried flower and earthy minerals. The tannins are supple and elegant, the acidity ripe yet racy, and the wine finishes with unusual depth, finesse and complexity for the variety. Equally deep, complex and textural—not all Barbera is created equal.

Organic. Lalù’s Barbera just gets better. The new release is the first to include fruit from the new estate vineyard of Bricco Giubellini in Monforte. The vines here lie on Diano sandstone at a lofty 530 metres, an altitude that brings welcome freshness to warmer Piemonte vintages such as 2022 and 2023. The balance of the Barbera is drawn from fruit purchased from Monforte’s San Sebastiano—another site Lara Rocchetti and Luisa Sala believe exceptional for this variety.

Made with a mix of whole berries and bunches, the wine fermented and matured for eight months entirely in concrete. It’s a more powerful, sensual release than last year, still perfumed and vibrant yet more textural. The wine slinks out of the glass with pure red berries, violets and brown spices before turning towards more earthy shades of liquorice and woody herbs. The palate has joyous purity as well as a lovely mouthwatering quality from both the powdery tannins and the variety’s bright acidity while also hinting at Lalù’s light touch in the cellar. A first-class artisanal Barbera here.

The domaine crafts two Barbara wines, both sitting at what we could call ‘the serious end’ of the Barbera spectrum. In a Bibendum setting, this means closer in style to the structured, ageworthy style of Cavallotto, rather than, say, the approachable and seductive character of Sandrone or Massolino. This wine is the more fruit-forward of the two and is drawn from the Majano vineyard in Neive, sitting at 190 metres on sandy clay. The oldest vines here have reached 50 years of age, bringing uncommon depth and vinosity. The wine was matured in stainless steel for 12 months before bottling.

This is superb; bloody and ferrous yet with lovely florals and a pure, dark cherry core. It immediately speaks as to why we love this producer. There’s depth yet great finesse and it’s loaded with character.

Stefanetto comes from mature vines in Busso’s San Stunet vineyard (see notes for the Barbaresco San Stunet below). The higher altitude (380m above sea level), age of vines (25 to 50 years old) and limestone rich soils all contribute to a deeper and more structured Barbera than the Majano. Accordingly, this wine is raised in neutral barrels of various sizes for at least 12 months. It is also released with one extra year of age.

This has more overt flesh, more plummy fruit, wilder notes and powdery tannins. In short, it’s a dark and layered Barbera of enormous character and length.

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!