Pale greenish straw. Some super-delicate oak on the nose (or do I just mean a hint of savoury Côte d'Or perfume?!). So pure on the nose yet with great grip on the palate and already accessible in a grapefruit sort of way. With this intensity of fruit, it will clearly evolve into something even more convincing but you could certainly enjoy it now. It has both weight and a crystalline quality

Quite broad on the nose and more obviously fruity (rather than savoury) than the Estate Chardonnay 2019, though it will obviously take on more subtlety with time. Pretty impressive finish to the palate, on which mandarin and passion-fruit flavours reverberate.

High-toned, tight and very sophisticated. The sort of wine that demands comparison with fine white burgundy. Real integrity and depth. Dry (not sweet) and with light grip on the palate. You could drink this now but you shouldn't; it will so clearly improve, deepen in flavour while retaining its admirable structure and vitality. Much more 'mineral' than the Coddington. Real tingle here. I'm sure Michael Brajkovich won't thank me for the comparison but it does rather remind me in structure of one of Rafael Palacios's finest Valdeorras single-vineyard bottlings. (And those are the wines that rem

Fuller than the Hunting Hill but with much more framework and tension than the Coddington. Already so pleasing! With that extra breadth plus undertow. Fantastic length. Creamy texture. One for hedonists – by which I don't mean it's at all sweet. But it's richer than the Hunting Hill yet still has that New Zealand purity of fruit. Who could resist this? New Zealand Chardonnay at its finest. Perhaps slightly less burgundian than the Hunting Hill.

Smells just a little rawer than the Kumeu single-vineyard Chardonnays I have just been tasting. Perhaps it was mean of me to taste it after them. I will go back and compare to the Estate 2019 bottling (suaver but probably less long-lived). Good grip and undertow. This site has a lot to say for itself but is just summoning up the courage. I love the eloquent, reverberant finish. The lime-fruited nose and front palate need a bit of time, I think, to shed their apparently simplicity.

Quite a 'stony' nose and already lots of fun. Seems more than a year more evolved than the 2019. At a very nice stage now. Fresh and minerally and super-crisp but quite satisfying and not meagre at all. Super-clean. Just right for current drinking. If only all white burgundy offered this accessibility (I'm talking both price and taste). Really quite long. A neat, complete wine. At the moment I prefer this to the more intense but unformed Rays Road 2019.

2016 Tokaji Gold Label 6 Puttonyos Botrytis came early to Tokaj in 2016, after a wet summer, allowing Royal Tokaji to bottle several Aszú wines. This one, a barrel selection of wines from the company's best vineyards, feels like satin on the palate. It's dense with residual sugar, yet it's not overwhelmingly sweet; Furmint's fiery spice reins in the honeyed fruit while floral and herbal notes add lift. There's a youthful tension as well, a prickle of energy that runs through the wine, promising that there's more to come with time in the bottle.

This is a more elegant and restrained 6 puttonyos Aszú compared to the other single vineyard examples from the producer in 2016. The Nyulászó Aszú has a floral and flinty nose, the struck match-like notes follow to a palate of concentrated sweet spices, fig, dried and fresh apricot and lime zest. The piercing acidity (10 g/l) runs throughout the luscious body, leading to a pure and lingering finish.

The 2016 Nyulászó First Growth Tokaji Aszú 6 Puttonyos, which delivers 180g/L residual sugar, has a deep, honeyed, slightly more introverted bouquet compared to the Ste. Tamás. It gradually reveals scents of manuka honey, orange pith and quince jus, yet it clearly deserves several years to really open. The palate is very well balanced, harmonious and brimming with tension. Pears, Seville orange marmalade, hints of mandarin and fresh figs vie for attention. This is a powerful, intense Tokaji, but razor-sharp, delivering real precision and "bite" toward the finish. Outstanding.

Pale to medium ruby, the 2017 Pinot Noir Ferrington Vineyards was aged 15 months in 25% new oak. The nose features red licorice, cardamom, tree bark and bitters over a core of red and black cherries and raspberries. The medium-bodied palate is bright and spicy with ripe red fruits, a grainy frame and great freshness on the long finish. Lovely! 325 cases produced.

The medium ruby colored 2017 Pinot Noir Nobles Vineyard was aged 15 months in 25% new oak. The nose has lovely scents of cinnamon stick, tree bark and an appealing smoky reduction, with a core of licorice-laced ripe black and red fruits. The medium-bodied palate is intense and layered with a firm, albeit grainy frame and great freshness on the long, nuanced finish. 300 cases were made.

The nose of the 2016 Blanc de Blancs is bright and fresh, with scents of quince peel, red apples, floral perfume, brioche and a nutty undercurrent. The light-bodied palate is dry with energetic mousse and a nice balance of mineral and tirage character, finishing with fantastic freshness. 36,209 cases produced. The Blanc de Blancs was the first cuvée Schramsberg produced, in 1965.

The Schramsberg Blanc de Noirs was the first of its style to be produced commercially in the US, originally released in 1967. The 2016 Blanc de Noirs, made up of 81% Pinot Noir and 19% Chardonnay, opens with broody bruised apples, bread dough, baked quince and floral perfume. The medium-bodied palate is rounded with pure tree fruits mingling with nutty nuance, lifted by gently creamy mousse and finishing long. 10,130 cases produced.

The 2016 Brut Rosé has a pale to medium salmon-pink color and is a blend of 64% Pinot Noir and 36% Chardonnay. It has open, inviting aromas of melon, red berries, citrus peel and spices. The medium bodied-palate offers intense, berry-laced flavors with rounded, creamy mousse, and it finishes long and uplifted. 15,150 cases produced.

The 2016 Crémant Demi-Sec is a blend of 31% Chardonnay, 1% Pinot Noir and 68% Flora, an unusual grape that's a cross of Sémillon and Gewürztraminer. It has about 35 grams per liter of residual sugar, as opposed to the roughly nine to 10 grams per liter for the other sparkling wines in the Schramsberg portfolio. It opens slowly to chalk, shell, quince and loads of floral perfume from the base of aromatic Flora. The palate is medium-bodied, off-dry and very perfumed, with lively mousse and a very clean, refreshing finish. This is very well-balanced, aromatically and structurally, with its kiss o

Schramberg's top cuvée, the 2011 J. Schram Rosé is made of 69% Chardonnay and 31% Pinot Noir. Medium salmon-pink in color, it's scented of melon, dried red berries and citrus pith with accents of crushed shell and mushroom. The palate is extraordinarily fresh and youthful, with bright berries character, finely beaded mousse and a long, fresh finish. 1,476 cases produced.

This is Schramsberg's top cuvée. The 2010 J. Schram is made of 84% Chardonnay and 16% Pinot Noir. The nose is rich and savory, driven by its time on tirage: pastry, mushrooms, coffee and crème brûlée scents mingle with notions of quince paste and apple pie. The palate is voluminous and rich but surprisingly fresh, with a very pretty interplay of pure fruits and toasty character. It has a fine, creamy mousse and a long, nuanced finish. This is drinking wonderfully right now. 2,709 cases produced.

The 2010 Reserve is made up of 84% Pinot Noir and 16% Chardonnay. It has a creamy nose with scents of meringue, ground coffee, oyster shell, poached apples and nuances of bread dough, marmalade and mushroom. The palate is lovely, with a wonderfully balanced blend of freshness and savoriness, energy and silkiness, with soft, very finely beaded mousse and a long, nuanced finish. 1,732 cases produced.

Silky and dry with tangy fruit; fresh and racy with juicy style and smooth texture.

The 6 Puttonyos version displays more floral notes than the 5 Puttonyos sample; with more fresh apricot and citrus fruits on top of the waxy and honeyed undertone. The 188 g/l sugar gives the wine a luscious texture but by no means cloying – refreshing acidity (10.9 g/l) dances amongst dried apricot and layers of sweet spices, dried apricot and marmalade flavours, leading to a lingering finish. Similar to the [Red] Label, the Gold Label has been aged in 300-500 litre second or third use Hungarian barrels, but the grapes used are mainly from the producer’s own vineyards.”