107 2017 Viognier, Domaine de Bahourat `la petit parcelle` £8.75
Ultra clean, appealing textbook Viognier aromas of ripe pears and peaches with a twist of Turkish delight merge into a palate of matching flavours. The fresh vibrant fruit is very neat, not over the top expressive as some Viogniers can become, but light, zippy and elegant – sheer finesse!Works well with Thai flavours or with fusion inspired dishes.
150 2017 Tabali Viognier, Limari Chile £10.50
Tabali is one of the most northern vineyards in Chile near to the Atacama desert, although the first planted vines were in 1549 and an important source of wine during colonial time being better than the imported Spanish that had deteriorated on its long sea journey. This aromatic and subtle Viognier presents aromas of citrus and floral notes. On the palate gentle floral, honeyed and citrus flavors mingle with a soft rounded texture and great purity, great with gently spiced dished Thai Chinese etc.
109 2017 Pinot Blanc reserve,Turkheim £10.75
A very useful wine in that it appeals to abroad spectrum from maiden aunts to teenagers with food or drink by itself. Pale golden in colour with perfumed aromatics of peaches and citrus. Touches of minerality and spice on the palate with a dry and crisp finish. Fish, seafood, shellfish, poultry, entrees, pork, picnics, salads, pastry, or serve just as an aperitif. The Pinot Blanc can be served to any occasion which needs a nice dry white wine.
115 2018 Ca di Ponti, Sicily, Italy £6.75
Fresh dry crisp wine from an area that produces 10% of Italy`s total wine production and more than all of Australia. Catarrato is the second most planted vine in Italy and is one of the world’s six most planted vines, It produces an easy drinking wine.
117 2018 Ancora Bianco, Garganega delle Venezie Italy £6.95
Most Trebbiano is bland and boring, this is very good value.A bright, shiny, unoaked white with ripe peach and citrus fruit characters and an enticing almondy mid-palate. The finish is fresh with a shot of racy, zesty acidity. The perfect accompaniment to fish and light, creamy pasta dishes
118 2018 Ca di Ponti Grillo,Italy £6.95
This Sicilian grape was mainly used for making Marsala, but declining sales have released these grapes to make this appealing Soft yet characterful white with rounded melon, apple and pear notes on the palate and a light citrusy nose. Very good value
120 2015 El Tesoro Viura/Sauvignon, Valencia, Spain £6.95
Fantastically fruity Viura Sauvignon Blanc blend from sunny Valencia at an amazingly low alcohol level of 11.5%ABV. Grapes are Viura 70%, Sauvignon Blanc 30% from Utiel RTequena near Valencia.Fresh peach and citrus aromas follow onto the bright and fresh palate. Here ripe stone fruit and gooseberry notes combine with mineral characters to add texture.
121 2018 Cortese Piemonte, Araldica £7.20
A delightfully crisp and fragrant white from the hills of north-west Italy, this is a great value wine with a vibrant herby, citrus character and a crunchy mouthfeel. The Cortese grape variety is better known as being the prime ingredient in one of Italy’s most famous whites, the steely, perfumed Gavi di Gavi from the Piemonte region. This wine is grown on the steep hills of Monferrato in Piemonte and the grapes are picked early to retain all their characteristic lemony zip. With its grassy aromas, crisp, tangy flavours and modest alcohol at 11.5%., This wine is, ”the perfect antidote to heavy alcoholic New World whites”. It also makes a great match for fresh, light food such as a shellfish platter or Caesar salad
123 2017 Bellefontaine Sauvignon, Languedoc, France £7.50
Classic Sauvignon Blanc nose with herbaceous notes, yet with underlying ripeness. Rich citrus character on the palate is livened up by zesty acidity and a lingering finish. Drink on its own well chilled or with simple snacks and delicate fish dishes like sole or plaice; or try with goats cheese
125 2017 Conviviale Pinot Grigio, Lombardy, Italy £7.50
More fruit weight than the average Pinot grigio. A fresh, dry white with ripe peach and citrus fruit flavours, which are balanced by crisp acidity plus a hint of honey and nuts on the finish. Ideal chilled as an aperitif, or try with seafood, fish dishes and salads
126 2018 Sauvignon Blanc, False Bay, S. Africa £7.50
What happens when a French winemaker is sent over to help improve S. African wine making. I am sure that there were a few fireworks but the result is very ,very good. Fresh, crisp aromatics with lifted green fruit, ripe apple and floral aromas. Flavours of greengage, citrus acidity and a fine, mineral finish Really fantastic value.
127 2018 False Bay Wild Yeast Chenin, , S. Africa £7.50
Slow Chenin Blanc is not fermented with fast-acting, or ‘aroma-enhancing’ commercially selected yeast. The grapes do not take three weeks to get from vineyard to bottle. It is crafted the wild way – old vine fruit, fermented with wild yeast found naturally on the grapes…not in a packet. This magical transformation takes at least six months. Balanced grapes are hand harvested, fermented spontaneously with wild yeast in stainless steel tanks and then left on lees for a minimum of ten months before bottling.A versatile wine equally well suited to partner lobster and other seafood, risotto or herb roast chicken. Can also handle spice very well. The best value white on this list.
128 2018 Verdicchio Ruviano, Monte Schiavo, Marche £8.50
This is the perfect wine for partnering fish. Light, fresh and with delicate fruit flavours and hints of grass from the Marche region on Italy’s east coast. Super drinking with a good finish and makes for delightful drinking by itself or will happily partner light dishes. Should be served at a temperature of 7-9 ° and it’s perfect with fish and “risotto with fish”. Also it can be approached with white meat.
129 2017 Diez Siglos, Rueda ,Spain £8.95
A fresh zesty clean white from Rueda using the Verdejo grape, That is now the benchmark for Spain`s most reliable white wines. Complex aromas of fresh grass, nettle and passion fruit, tangerine oil and citrus. A rounded and complex palate, delicately mirroring the nose, with savoury hints and bitter marmalade to finish.Classic white for fresh fish and chicken and rice dishes with a wedge of lemon!
130 2017 Artesa Rioja, Spain £8.95
The traditional face of white wine in Spain. The Viura grape has been adapted to make a fresh dry white that has been not aged in wood. Artesa Rioja Viura is made from 100% Viura grapes cultivated in vineyards in the Rioja Baja region of Spain. The vineyards are at an altitude of 400 metres above sea level and the Viura vines are, on average, 20 years old, A refreshing change to some of the more traditional white riojas – this is fresh and bright, crisp and enjoyable – a modern unoaked style. 100% unoaked Viura. Clean, fresh and attractive nose showing hints of ripe peach and pear. Ripe, round and almost creamy palate cut through with a refreshing streak of zesty acidity
134 2018 Adobe Reserva Sauvignon Blanc, Chile Organic £8.95
Fresh citrus aromas with hints of gooseberry on the nose. The palate displays green apple flavours with a crisp, refreshing finish. A quality wine from an organic, wildlife filled vineyard. Voted by Wines of Chile as ‘Winery of the Year 2016’, Emiliana are one of Chile’s most exciting producers.
140 2018 Gavi la Battistina, Piemonte, Italy £11.50
High quality, single estate Gavi, made from the Cortese grape and fresh and unoaked. La Battistina estate consists of 25 hectares of south facing vineyards. Vines average 35 years old, giving complexity and weight to what is becoming one of Italy’s most fashionable white wines Aromatic, zesty, sherbety nose with apple and pear fruit, and a hint of minerality. Juicy, weighty fruit with a zippy, citric acid mouthwatering feel creating a refreshing, satisfying finish. Delicious with appetisers and light fish courses
146 2016 Domaine de Vedilhan Serica Viognier, Languedoc £9.50
Super value.Richly textured, full-flavoured Viognier All good wine is part-made in the vineyard as well as in the cellar. This is especially true of Serica Viognier, where the grower nurtures his Viognier vines producing healthy grapes at optimum ripeness. Domaine de Vedilhan (pronounced ‘Domaine de Ved-ee-ohn’) is the estate of the Fayet family based in the village of Moussan close to Narbonne. This wine was crafted by partly barrel-fermenting some of the Viognier which was then racked from barrel in Spring. The result is a richly textured wine with bitter-sweet aromas of crystalised orange peel and ginger. Subtle flavours of stone fruits are enhanced by elegant creamy oak all perfectly balanced. Barrel-fermentation adds texture and a creaminess to the wine rather than a dominant oaky flavour. The wine is aptly named after the Latin name for silk, ‘Serica’. In the 14th century, silk production or sericulture was as widespread in this region as viticulture. Try with seared scallops and spring onions or pan-fried tiger prawns with garlic and a great match for spicy Thai dishes
156 2017 Domaine du Pre Baron Sauvignon, Touraine, France £10.50
The owners have looked at New World sauvignon and thought we can do better. A classic gooseberry, grassy nose with crisp lemony acidity on the palate and a touch of minerality providing a clean, dry finish. Also a great vintage and this is the best he has made. Great as an aperitif. Perfect with fish or a creamy seafood dish. Also matches goats cheese brilliantly.
158 2017 K-Naia, Rueda, Spain £10.50
The Marques de Riscal was not content with the quality of his white riojas and discovered Rueda to the west. Using the local Verdejo grape he has produced a Sauvignon style wine that has been heavily copied by others. A nose of spicy nettle, a ripe pineapple layer and hints of mango. The palate is rich with minerality, hints of tropical fruit with lime zest acidity. The wine has a lovely texture and intensity.This is no exception great fresh zesty wine capable of partnering fish and seafoods.
172 2017 Roero Arneis, Araldica, Piemonte, Italy £10.50
20% of the wine has been barrel fermented in new French oak barrels with 5 months ageing prior to bottling .A rich, dry white with ripe pear fruit and almond aromas. The palate is plump, soft and expressive, with a good texture and nutty, herbal finish. Try with a flavoursome seafood risotto topped with fresh basil and grated parmigiano or fish such as trout, monkfish and snapper cooked in ginger and coriander
154 2017 Vetiver Rioja Blanco,Spain £10.50
White Riojas only count for 4% of all Rioja sales.Subtle floral hints, followed by a voluptuous mouth-feel of tropical fruit, white pepper and toast characters. Well-balanced, with fine, natural acidity .2009 Vintage: “…is 100% Viura from the bodegas’ Siete Caminos vineyard. It was raised for 5 months in mostly used American oak. It has a honeysuckle-scented bouquet with hints of peach, while the palate has a viscous entry and fine weight in the mouth. The finish offers fresh pear, orange zest and peach interwoven with crisp acidity that enhances freshness from beginning to end. Drink now – 2015. 90 points.” The Wine Advocate, Issue 202, 31st August 2012
160 2016 Verdicchio Pallio di San Floriano,Marche,Italy £11.95
Many experts regard the Verdiccio grape as having the class and style to take on chardonnay for giving full flavours. This has lees ageing. No filtering or clarifying. Bottle aged for 4 months before release Richly textured white with aromas of ripe fruit, particularly apple, pineapple and apricot. On the palate, fresh citrus and mineral characters give way to an attractive nutty, savoury finish. An extremely, well balanced wine showing good depth and complexity.
174 2017 Orballo Albarino, Rias Baixas,Spain £11.50
Great value Albariño with all the characteristic floral and perfumed notes you would expect plus bags of fresh, zingy acidity. Ripe aromatics with layers of peach, floral and honeyed notes which mingle with mountain herbs, sweeter mandarin skin and apple note. Generous on the palate with textural ripe fruit, minerality, and a lemon sherbet, lively acidity on the finish.. Also described as sexy, fresh, peachy, almond-edged fruit with a stony subtlety that masks its power, and that typical albarino acidic ‘prickle’
175 2017 Pazo de Monterrei, Galicia, Spain £11.75
The most southern part of Galicia nestling above the Portuguese border, this wine is made from the Albarino grape with the addition of Godello and Loureira that soften and fill out the mid palate. Great with seafood or even by itself
166 2016 Domaine de la Combe Vieilles Vignes, Muscadet Sèvre & Maine Sur Lie £12.50
Very long name matches the wine. The vineyard lies on one of the best sites in Nantais at St Fiacre. Here the soils are layered with ‘orthogneiss’, a cracked mineral rich rock through which the vine roots weave and nourish the vine. ‘Vieilles Vignes’ is made from Nelly Marzellau’s oldest 45 year old vines – a rarity for Muscadet where most are dug up after 40 years. Made traditionally at this small estate. The grapes were hand-picked, lightly pressed to keep all the delicacies and purity of flavour and fermented at cool temperatures to preserve aromas. The older vines need longer on their fine lees – five months in fact – and so are not bottled until a year after harvest in October. A perfect match for fish and shellfish. l
178 2017 Naia , Rueda, Spain £12.95
The grapes come from 98 acres of vineyards, the majority of which are 26 years old (and 5 acres of which are ungrafted 90 year old Verdejo vines) all located in La Seca. The wine undergoes four months lees ageing and daily battonage. 70% of the wine is aged in stainless steel, and 30% in 10,000 litre French oak vats. . Great with a shellfish salad of crisp greens, olives and tomatoes.
168 2017 Circumstance Sauvignon blanc, Stellenbosch, S. Africa Organic £11.95
Circumstance Sauvignon Blanc is often described as The Pouilly Fumé of Stellenbosch. Stunning! It is produced from windswept south-west facing, low yielding slopes of Schapenberg Hill. Strong winds churn up the vineyards with regularity The vines are 20 years old and production was a miserly 4 tons per hectare. Waterkloof follow a traditional, minimalistic approach in their gravitational cellar which means interfering as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to ultimately express themselves in the wine. To achieve this goal, all grapes are whole-bunch pressed, which ensures that juice is extracted in the gentlest way. The juice is then settled naturally for 24 hours. Naturally present wild yeast is employed to ferment the juice, mainly in old 600litre barrels (90%). This leads to a longer fermentation process with a slow release of aromas and a more structured palate. The natural fermentation process took 7-8 months to complete, after which the wine was left on the gross less for another 6 months. There are no added acid or enzymes during the winemaking process, with only a light filtration and a small addition of sulphur added as a preservative prior to bottling.
180 2017 Oda blanc, Castell del Remei, Spain £15.95
A blend of Chardonnay and Macabeo, situated in the DO of Costers del Segre, 120 km northwest of Barce-lona, Fermentation and maturation for 8 months in new American and French oak barrels with periodic bat-tonage. Ideal with white meats such as pork or chicken, cooked in rich, creamy sauces.2009 Vintage: Guia Penin 2011 – 91 points, 5 stars for quality and price (highest rated white wine from the DO Costers del Segre)
182 2017 Colla Riesling,Piedmont,Italy £15.95
This dry Riesling is overshadowed by its more famous neighbours nebbiolo and barbera, however what a quality wine. This benefits from decanting an hour before drinking and the wine evolves as it is allowed to breathe developing complex, spicy notes . A real stunner and one that will benefit from more aging.
189 2017 Valenciso Blanco, Rioja £17.95 (limited stock)
Guided by quality and integrity and a crystal clear vision, they seek to make classically structured, subtle and elegantly fine wines, 100% Tempranillo from low yielding old vines in the Rioja Alta. Winemaker Alicia Eyaralar uses exclusively French barriques, a third being new each year, to produce around 100,000 bottles each vintage
Pale golden yellow in colour with notes of delicate woodsmoke, roast chestnuts and preserved lemon peel on the nose. The palate is broad, well integrated and complete, with nuts, stone fruit, minerality and a dry savoury finish and persistent lemon freshness.
184 2015 P Bouree Bourgogne blanc, Burgundy,France £18.50
There are tons of Bourgogne blancs many much cheaper but none are as good as this. Chardonnay grapes sourced from Gevrey Chambertin and Auxey Duresses. Fermentation in foudre followed by transfer to 1 year old French barriques (Berthiomieu) for 12 months. During this time the barrels are rolled to stir up the lees – this happens 4 times a year after which the wine is left on its lees for a further 3 months. Mid yellow colour with ripe stone fruit, opulence and minerality on the palate. The oak is integrated on both the nose and palate giving texture and broadness of style and a long, intense finish. Good with sea food, fish, poultry and cheeses.
188 2017 Sancerre Silex,Michel Girard £19.95
This is what Sancerre should be but rarely is. If ever there was a wine that tasted of the soil in which it was grown, this is it! Terroir plays an important role at this estate. Michel, Philippe and Benoît Girard own 19 hectares of vines planted in the three different soil structures of Sancerre: Terres Blanches (clay and limestone), Caillottes (chalky limestone) and Silex (flint). This Sancerre opens with a sensational energetic nose of ripe citrus and earthy stoney notes. The full palate is lively, rich & expressive with pronounced minerality and a long, long finish. Fantastique!! Packed full of steely minerality with a beatiful satisfying finish. Great with creamy fish dishes and white meats.
190 2015 Domaine de la Motte, Chablis Premier Cru Beauroy ,France £20.95
The lime-rich soil of the area suits Chardonnay very well; on the one hand low fertility naturally limits yields to an absolute maximum of 50 hectolitres per hectare, on the other it is said to impart distinctive mineral characters to the wines. The grapes are sourced only from this ‘Premier Cru’ site and are pressed gently and fermented at low temperature to conserve elegant aromas. It spent several months ageing on the yeast lees to add extra complexities and a brief period in oak barrels to soften the wine and give it richness.
La Motte’s wine is quite rich and rounded with hints of toasty oak, buttery fruit then classic mineral tones and acidity balancing on the finish.A classic combo would be smoked salmon or chunky king prawns, but be a bit more daring – the balance of concentrated creamy fruit and steely acidity could do wonders for vegetarian Indian, more exotic Chinese or even Thai food as long as it’s not too strong on the chilli front.
“The appeal of this classic Chablis 1er Cru draws you in with its rich, inviting scent. On the palate, crisply refreshing steely acidity kicks right in to give the minerally fruit real lift and intensity of flavour. It’s all shot through with a sharp spear of acidity to act as a foil for seafood and shellfish”, Anthony Rose, The Independent
194 2017 Meursault Vallet Freres, Burgundy, France £40.95
Just sheer class. One of a handful of producers in the Cote d’Or who continue to use ultra-traditional winemaking techniques. Grapes are selected from vines of a minimum 15 years of age; after pressing the juice is decanted then fermented in open wooden casks using only natural yeasts and no temperature control. The white wines are left on their lees for an extended period and put into French oak barrels, where they mature for a minimum of two years with racking off two or three times a year (to gently remove natural deposits). They don’t have a fancy bottling line here – usually a pipe is inserted into each barrel which is joined to four taps, and the wine flows by gravity straight from barrel into the bottles without any filtration and just a candle to check that it’s clear!Meursault lies between the villages of Volnay and Puligny-Montrachet and produces some of the world’s greatest white wines. The Mersault has rich green-gold colour and heady, lightly oaky but seductive nutty bouquet; the palate is pretty fat and buttery but cut with toasty hazlenut flavours and long mineral balance. Perfect with poussin or guinea fowl cooked in saffron, herbs and olive oil; or lobster thermidor or rich bisque.