The darker juice from the Syrah pulling more towards a rosé in appearance, but with a peachy sunset tint from the macerated Viognier, it remains a hard wine to categorise, but also begs the question, what does that matter? Worked in this way the Syrah gives some gummy red fruits to frame the herbal, anise character of the Viognier, which is extracted to leave a wonderfully fine-grained, delicate tannic profile. Find out more.

A real curiosity of a wine from Saint-Lô, and a brand new cuvée too. Light on its feet, supple and juicy. Something tea-like to the tannic structure, with stew-y forest fruits and vibrant aromas. A wine of intrigue! Find out more.

A very light red, or a deep rosado depending on your inclination, this is an unusual Spanish wine made from an obscure grape named Girò. It is native to Alicante, but has also found its way over to Sardinia, where it is more prevalent. This is a very modern take on an ancient varietal. Find out more.

The rosado companion to the wonderfully drinkable Pim Pam. This is 90% the same wine, but with a splash of Sumoll for good measure, adding a summery dose of strawberry and crunchy red apple fruit to the mix. Find out more.

Coda di Volpe. Campania. Deep, dark & intense skin macerated wine that will age well. Find out more.

Fred's entry-point cuvée, blending a roughly even split of almost every grape grown in the domaine, red and white, brought together in a direct-press. The resulting wine is a striking translucent ruby, sitting in that pale red, deep rosé intersection - be sure to drink this one chilled. Find out more.

After seven months resting in chestnut barrels the wine is texturally rounded, with some fantastic clarity and poise to its well-defined structure. Blood orange, pink grapefruit and little red berries hang in the balance with floaty floral blossom and cracked peppercorn spice. A fascinating, perfectly-executed wine from a small single parcel of less than a hectare Find out more.