Closure Type: DIAM

(2026) Vergelegen clearly believe this is a Chardonnay that can cellar, closing it with a 'DIAM 10', a type of cork used for wines where cellaring for 10 years is theoretically possible. Fruit was mostly whole-bunch pressed, with fermentation in barrels of varying turbidity - the volume of solids in the liquid, like skins and pips, that can add to a wine's 'flinty' character. A combination of wild and inoculated yeast was used and the wine matured for 10 months in barrels of different types, sizes, and toast levels. On opening the oak seemed to mark this fairly prominently, but with a little air that subsides to reveal aromas of white fruits, a touch of flint, and clear citrus juiciness. In the mouth the oak adds a subtle almond background to very sheer, pure apple and lime, though it never dominates and the acidity balances the finish very nicely. Watch the video for more information and food matching ideas.

(2026) What a lovely, rich and ample, but fresh and succulent white this is from southerly varieties Roussanne, Marsanne and Grenache Blanc. Organically certified, the wine opens with honeysuckle, wax, golden delicious apple and a suggestion of ripe yellow plum. In the mouth there is nuttiness from lees ageing (but not oak) and the Roussanne/Marsanne give weight and texture while the Grenache adds sliced apple and lemon cut to balance. Nicely pitched with fruit, nuttiness and savoury character all in check.

(2026) This organic-certified white from the South of France blends Roussanne, Marsanne and Grenache Blanc. Fermented with indigenous yeasts and with no added sulphites, it was matured on the lees in stainless steel tanks. Stone fruits and citrus on the nose also reveal a delicate white flower nuance. There is plenty of sweet fruit ripeness on the palate, making this very summery and easy to drink, touching on tropical fruit, but with the firming hand of citrus acidity into the finish.

(2026) I note the bottle image on Caves de Pyrene's web site shows a screwcapped wine, but this and the sister white were closed with DIAM corks and sealed with wax on my bottles. It is Carignan, Syrah and Grenache, made in stainless steel. Aromatically it is 'vinous', with vine fruits, plum and a little balsamic note. The palate is quite creamy and svelte, an endive character adds bite, Pontefract cake and Italian bitters. It's a taut, black-fruited wine with a bit of structure and serious character, but very sippable too.

(2026) I've given a high score to this still pink wine, which I really enjoyed. From organic grapes grown in East Sussex, this medium-pale rosé is made from  Pinot Noir and has delicate rose-hip and summer pudding aromas, and a vibrant palate where the sparky citrus flavours hint at strawberry and peach. Though the fruit is sweet and ripe, a firm, mineral/gravel edge to the finish giving gastronomic credentials.

(2026) Compsed of the three Pinot grapes, Pinot Noir, Pinot Précoce and Pinot Meunier, this is a multi-vintage, organic blend of the years 2020 to 2024 from a 'perpetual reserve', a solera-like system that gives consistency as the barrels are topped up with the latest vintage as wine is withdrawn. It's probably fair to say that with just 11% alcohol and a pale, translucent colour, its a fragrant and delicate Pinot that's not for everyone. I really enjoyed it however, the dry cranberry and redcurrant fruit, gentle twiggy herbaceousness and underlying floral and cherry nuances in a lightweight, fresh wine with an orange acidity. It speaks softly rather than shouting, but if that sounds like your style you should enjoy it.

(2026) Grown on Greyfriars' south-facing, chalk slopes in Surrey, this is a non-vintage blend of Chardonnay, Pinot Noir and Pinot Meunier, aged 40 months before release. Aromatically there is brioche and a yeasty, gently nutty quality. The bubbles are small, and in the mouth the lemony bite of the acidity offsets the sweetness of ripe, juicy apple fruit. I don't know the dosage here, though there is some impression of sweetness that makes it quaffable, and relatively inexpensive in the scheme of current traditional method English fizz. Watch the video for more information.

(2026) A blend of 40% Carignan, 30% Grenache, 20%, Syrah  and 10% Cinsault from Mediterranean red sandstone, this is fermented with wild yeast and matured for 15 months in stainless steel tanks. The nose is immediately firm and svelte, a taut black fruit character like black cherry and plum skin with a hint of mulled wine spices. Taut and juicy on the palate, this maintains that supple, smooth black fruit character, the tannins super-fine and the acid integrated a balancing elegantly. What a lovely wine, and well-priced for this quality and refinement.

(2026) Glen vineyards rise from 450- to 700 metres on steep, south- west facing slopes. It's an area of medium sun exposure and soils of brown sand and loam, with dolomite limestone and clay minerals and oxides. Spontaneous fermentation in stainless steel was followed by ageing in barriques for 12 months. Pale to medium garnet, spices, vanilla and pulpy strawberry fruit are charming on the nose, just a little truffly background. Plenty of plump, juicy charm on the palate too, but there's a firming core of cherry-pit acidity and tight tannin, leading to a taut, spicy finish.

(2026) Mazon's vineyards run from 350- to 450 metres on northwest slopes with less sun exposure than Glen, the other prime Pinot Noir terroir. Soils are similar with sand and loam with dolomite limestone, clay minerals and oxides. Spontaneous fermentation in stainless steel is followed by one year in barriques and a further year in bottle before release. The site may be cooler, but aromas are ripe and juicy, alcohol still 14%, and the overall impression rich and deep, with a touch of roasted chestnut and earthy plum. In the mouth it has plenty of red fruit, maybe a touch more edge, with tight, but moderate tannins and good acidity. This finishes a touch less richly than Glen.