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Light green tint on the hue. Aromas of stone fruits and grapefruit. The palate is rich and layered, with subtle oak supporting it. A touch of minerality compliments the finish.

This stunnign wine comes from the sandy soils of the Herrenweg Vineyard in the Fetch Valley. 100% Pinot Gris with ripe and spicy fruit flavorus balanced by acidity.

This is the top cuvee from Domaine De Pellehaut which they only make in very small quantities each year and which has been awarded 2 gold medals and 1 silver medal in 2015 competitions. A blend of Chardonnay and Petit Manseng this is one of the best value wines we have tasted in years. Ripe, tropical fruit of citrus, lychee and pineapple balanced with toasty, rich vanilla oak. An absolute must try!

Known predominantly as a producer of excellent Marsala, Cantine Pellegrino has further explored indigenous grape varieties with their range of "family estate" wines. This is a tremendous white made from Catarratto, with lush aromatics and delicate texture.

Pale gold with green tints. The nose is complex and full of citrus and floral notes. White peach, exotic fruit and a hint of pineapple. The palate is robustly rich with zesty fruit and lively acidity which keeps your taste-buds tingling. The finish is long and well rounded.

From a 60ha Domaine North of Beziers, an outstanding blend of Roussanne, Carignan and Grenache Blanc. Rich, ripe apple blossom and peach with linear acidity. Brilliant!

Casa Silvas Paradones Sauvignon Blanc is one of Chiles best Sauvignon Blacs with a fresh nose of citrus and minerals with a fine, elegant palate. A top drop.

A delicious blend of Chardonnay, Roussanne, Viognier and Marsanne from the La Vinilla estate in the cool climate coastal region. Rich and tropical peach and apricot fruit on the nose with a complex palate of peach, blossom and grapefruit.

Dopff Au Moulin are an ancient, top class house and this sur lie Pinot Blanc with wonderful, creamy, apricot fruit is a real treat.

A surprisingly complex Sauvignon Blanc made from grapes harvested in three areas of Marlborough each displaying subtle character variation. With 6% oak fermentation followed by 2 month lees stirring to add texture, richness and complexity balanced with classic Marlborough fruit.