Mid gold colour. Honey, honeysuckle and candied apricots on the nose. Massive concentration with fleshy, sweet fruit on the palate. So youthful, with a sweeter, rounder mouthfeel than the other single-vineyard wines. Unctuous until the inevitable acidity cuts through, but this still finishes with a sweet kick. Honey, marmalade and blood orange. Superb!

Slightly closed on the nose at the moment – some notes of acacia, poached peaches and apricots. Quite a compact style, with searing acidity. Lithe and mineral, with an almost dry perception on the finish thanks to so much acid.

The 2018 Chianti Classico is a gorgeous, mid-weight wine that captures the essence of the estate's high-altitude vineyards. Freshly cut flowers, sweet red berries, licorice, mint, pine and cedar are some of the many aromas and flavors that are woven throughout. The 2018 is gracious, inviting and impeccable in its balance.

The 2017 Chianti Classico Riserva Castello di Volpaia is an immensely rewarding, inviting wine. Juicy and racy, with no hard edges, the Riserva captures the allure of this warm, dry year. There is plenty to like in the 2017, starting with its depth and volume, I won't be surprised if the Riserva turns out to be even better than this note suggests. Sweet red fruit, cedar and blood orange give the 2017 striking aromatic intensity and lift.

The 2017 Chianti Classico Gran Selezione Coltassala is striking. Rich and ample, with tremendous depth, the 2017 shows all of the mystique that makes Sangiovese so alluring. Sweet dark cherry, dark plum, leather, licorice, menthol and tobacco build as the 2017 shows off its breadth and personality. The Coltassala has a bit more volume and oak influence than the other Volpaia wines, but it's an approach that works so well here.

The 2016 Chianti Classico Gran Selezione Casanova Il Puro is a wine for the cellar. Bright acids and beams of tannin shape this powerful, classically austere Gran Selezione from Volpaia. Lavender, spice, menthol, licorice and cloves start to emerge with some coaxing, but the 2016 is very clearly not ready to show all its cards just yet. Even so, this is a fine edition of the Puro. I hope to taste it again in another decade or so.

Based on the 2006 vintage and disgorged in December 2019, the inaugural release of Gosset's new NV Brut 12 Ans de Cave a Minima wafts from the glass with a lovely bouquet of candied peel, warm biscuits, yellow orchard fruit and brioche. Medium to full-bodied, fleshy and enveloping, it's bright and incisive, with beautifully integrated acids, a delicate pinpoint mousse and a long, sapid finish. Gosset's racy style has really synergized with the ripe vintage and long sur lattes maturation to make for a very successful cuvée

The deep golden colour promises the richness that nose and palate duly deliver. The first sniff reveals rounded generosity reminiscent of shortbread, further swirling brings yellow apple with overtones of ripe apricot. That apple and apricot combo settles into a mid-palate mellowness, edged and enlivened by smooth bubbles that frame all this richness with their welcome freshness. Indeed, the wine works as an indulgent aperitif but comes into its own with food.”

A seductive style, with waves of creamed plum and boysenberry fruit rolling through, capped by dried anise and black tea notes, ending with a second flourish of fruit on the lush finish. A bit exotic, and will have fans for sure. Best from 2021 through 2034. 175 cases made.

Dried raspberry and strawberry with bark and black tea on the nose. Medium to full body and firm, silky tannins. Stone and salt-cube undertones. Savory finish. Turns rich and decadent at the end. Drink or hold.

This grows at a parcel of 70-year-old vines in deep clay soils along with shale. It's clean and densely concentrated, a little severe in its mineral acidity at first, before that minerality opens to flintiness and the racy fruit gains juiciness with air. Less than a third of this wine ages in oak barrels, subtly pointing up the wine's smokiness. It would be delicious with a delicate dish, like Dover sole, in a buttery sauce.

This grows at an eight-acre parcel at the base of the hill in Thorins, where the soil is deeper and holds more water than in the vineyards on the slope. While hail severly cut back the 2017 crop, the fruit that remained created a formidable wine. It cascades with fruit up front, before the tannins tighten around all that floral intensity. Then, with air, it opens further, yielding scents of figs, plums and strawberries, still tight, but the racy fruit flavors last. Decant the bottle if you open it now, to serve with roast squab and wild mushroom.

A selection from 40-year-old vines growing in granite soils with manganese, this wine fermented with some whole clusters (20 perfect) and then aged for 16 months in stainless steel. That élevage preserved the generous depths of fruit in the wine, floral up front, edged with bright tannins and green peppercorn spice in the end. A bold and zesty 2018, this will benefit from a year in the bottle age.

This wine's intensity delivers volumes of tannins and sunny fruit. There's an exciting side to the brightness of the fruit. And there's a volatile side adding a spike of crushed pepper and cured pork, which, if you serve it now, might be the food of choice.

This is the 14th vintage of Red Label since the company's founding in 1990. At 158 grams per liter of residual sugar - officially enough to consider this 6 Puttonyos - it's sweet, yet it's also deeply savory, with marzipan, mushroom and ferrous mineral tones packed around the honeyed peach flavor. Acidity keeps it brisk and clean, ready to pair with a cheese plate.

The grapes ripened early in the warm summer of 2017, and botrytis followed quickly, allowing Royal Tokaji's team to produce a particularly lush late-harvest wine. It has a hot-house intensity, with rich, warm flavors of honeysuckle and peaches, and a gingery prickle of acidity. Plump and spicy, it would make a terrific companion to an apricot tart.

Light and crisp, with plenty of power to the lemon zest, thyme and white grapefruit flavors, set on a sleek and juicy frame. Drink now. 6,000 cases made, 500 cases imported

A blend of 85% Grenache and 15% Syrah, the 2012 IGP Vaucluse Abelard is nominally the more "masculine" of the two red cuvées. In fact, this vintage, the Abelard is softer and plusher, albeit slightly less complex. Smoky elements frame ripe black cherries on the nose, while the medium to full-bodied palate is ripe and supple, giving way to a velvety feel on the finish.

A blend of 65% Syrah, 31% Grenache and 4% Roussanne, the 2012 IGP Vaucluse Heloise spent 18 months in oak prior to blending and bottling. Hints of sweaty leather and scorched meat combine with black olives and raspberries on the nose, while the palate is medium to full-bodied, supple and concentrated, with a long finish. Overall, it does a lovely job marrying fruity and savory elements and bringing them together in a silk-wrapped package.

Fresh and juicy with the bright acidity expected of a Blanc de Blancs but with the addition of a lovely roundness and richness of fruit; lively, complete and elegant, lush and long.”