95% Malbec and 5% Merlot from Cahors in the south of France. This is a juicy and concentrated wine with ample fruit flavours. Notes of plums and cherries are supported by subtle spiciness and a distinct minerality. This is a great value wine from a lesser known appellation.

This is wine made from a unique clone of Gamay Noir known as "Saint Romain" from the C?te Roannaise which lies to the north west of Lyon at a latitude comparable to Beaujolais. The wine is very Burgundian with more savouriness than one would encounter in most Beaujolais. La Chapelle is their flagship wine, with masses of concentration and depth.

The Amedee cuvée by Philippe Brisebarre is a dry Vouvray vinified and aged in 500 litre barrels. It reveals subtle aromas of white-fleshed fruits, accompanied by gentle vanilla notes. On the palate, this wine offers a beautiful liveliness and great aromatic complexity, harmoniously combining the flavours of ripe fruits, honey, and gentle spices. 

All Guiberteau?s whites are pressed as bunches and ferment with indigenous yeasts. Historically, this wine has been vinified entirely in tank, although more recent vintages have been partly aged in tronconique oak and used barrels to broaden the textural range and mitigate reduction. It strikes the palate with laser-guided confit lemon and kaffir lime, with mouth watering acidity cutting through the wine?s sleek texture like a hot knife through butter. Closing with the quivering, chalky length typical of the region?s top whites, it?s a thrilling Saumur blanc; we bought every bottle we could. Lovers of fine Riesling and white Burgundy should jump on this.

Chateau Roubine is one of the oldest wine estates in France and has been making wine since the 14th Century in Provence in the south east. The property was awarded with the cru classe title in 1953 by the French Ministry of Agriculture. 

The bottle this rose is in today reflects the chateau's long history and is printed with the Templar coat of arms, featuring a dragon and lion protected by the sun's rays. The vineyard is planted in 13 different grape varieties and this is a dry, light bodied, refreshing Mediterranean rose. 

A Burgundian styled Chardonnay from the Languedoc-Roussillon region in the south of France. This wine offers the depth and elegance of the classic Burgundian Chardonnays, but at a fraction of the price. This is a medium-bodied wine, with great fruit purity and a soft-textured palate. Stone-fruit and citrus notes are balanced with nutty elements and a chalky minerality.

A pale rose made from the gentle, direct pressing of two pink skinned grapes, Grenache Gris, Clairette Rose and Carignan Gris.  The grapes soak up the Languedoc’s sunshine until harvest, then the juice ferments spontaneously (including malolactic) and spends a few months on its fine lees before an unfiltered bottling. Bright and lively, with ample flesh and layers of texture.

This assemblage comes from several plots around the town of Sainte-Agnes. The vines average 25-years-old and are planted on limestone over marl. The grapes are pressed directly to barrel for fermentation and malolactic conversion. No batonnage is done during U+00E9levage, and the barrels are kept fully topped to prevent oxidation. The wine is bottled unfined and unfiltered with minimal SO2 after 10 months.

Spicy blackcurrant, cinnamon, anise and boysenberry berry flavours dominate the palate accompanied by very bold firm, yet ripe, tannins.  

Madiran is one of the stand-out appellations of the South-West France.  This is home turf for the native Tannat grape, and by law wines bearing the Madiran label must be a minimum 60% Tannat.  This is one of the most bold and tannic grape varieties, and also very high in antioxidants.

Domaine Sergent Madiran Tradition, as the name implies, is a classic example of quality Madiran. 80% Tannat with 10% Cabernet Franc and 10% Cabernet Sauvignon, destemmed, fermented over 21 days, malo taking place in concrete vats, some micro-oxygenation and lightly filtered.

Certified "Haute Valeur Environnementale" and in conversion for organic certification.

'En Barberon' is made from a plot of chardonnay grown in marl/ limestone subsoil. The grapes are hand-picked and the wine is vinified and aged without sulphur, resulting in a concentrated and powerful wine.

Established in the early 1960s, by Andr? and Mireille Tissot the Domaine is now managed by B?n?dicte and St?phane Tissot. 

Big on flavour, low in the use of sulphur. This biodynamic wine comes from Domaine de Causse Marines in the Gaillac appellation in southern France. The blend is 50% Mauzac, 20% Loin de l’Oeil, 20% Muscadelle and 10% each of Chenin and Semillon, all of which combine to create a complex, nuanced white which offers a nutty, stonefruit nose and palate of apricot and green apple notes. Its fresh acidity adds great length. 

Biodynamically certified.

Terroir: Limestone terrace and gravel with pebbles soil.

Winemaking: The grapes are destemmed before fermentation takes place at a temperature of 28? C for 12 days with daily pumping over for maximum colour and flavour extraction. Rack and return is performed twice at the end of the fermentation.

Tasting: Round and smooth Syrah with rich blackberry and plum aromas .

Silky, complex and layered French Pinot Noir from the Loire Valley, which is the historic home to Domaine Henri. Le Graverons is made from a vineyard at the top of La Cote des Monts Damn?s in Chavignol where the soils are Kimmeridgian (fossilised) and this wine has silky texture with red fruit flavours captured in a  full bodied style with red fruit aromas and layers of savoury notes adding depth and  interest to the wine.

This cheeky little French rose comes from Provence, the setting for English author Peter Mayle's famous and evocatively named book, A Year in Provence. And this is the type of refreshing rose which typifies summer wines made in this region. It's a blend of four grapes, Grenache, Cinsault, Syrah and Cabernet Sauvignon, which adds structure and weight to the wine. It's dry and flavoursome. Drink lighty chilled.