Mencía grown at high altitude, bringing out the pretty, perfumed character of the grape. Floral aromas hover over spicy red fruits and a stony mineral backbone. Find out more.

Flavours of blueberries and dark currants, velvety texture with a hint of bitter chocolate and nice defined tannins. Made in the traditional qvevri. Find out more.

In a typically Partida style, here we have an obscure, forgotten Catalan varietal thrown into the spotlight. The fruit is dark and sappy, with a sun-kissed Mediterranean warmth to it. Upfront acidity keeps things zippy and fresh. Find out more.

A fleshy yet fresh white that comes together with citrus, white fruit and aniseed spice combining to beautiful effect. Beautifully balanced, combining density of fruit with a mouth-watering mineral freshness. Find out more.

Plush, perfumed & pairing ripe stone fruits, smoke & anise to beautiful effect. On the palate tension & minerality sits in perfect balance with ripe fruits. Find out more.

Whole bunches of Garnacha are crushed and macerated for 5 days before pressing in basket press before being passed to stainless steel vats. Bottled with a little residual sugar and disgorged after 6 months on the lees. Find out more.

A hazy shade of sunset in the glass, the wine pairs ripe, tropical fruit, sea salt and stones to brilliant effect, making for a formidable apéritif. Find out more.

A silky wine full of pretty red fruit. We’d suggest giving it a bit of air once opened, with a chance to breathe the plush layers of fruit will start to emerge. Find out more.

Ripe and exotic on the nose, with dry tea-like tannins. Incredibly delicate, alluring and one of Bouju's harder to track down cuvées. Find out more.

One of the iconic negociant cuvées that Nuria has been making for many years, despite having her own vines she has continued to work with this grower and make this same cuvée for the exceptional terroir inherent in this plot. Find out more.

As usual the fruit here is all juicy red apple with mouth-watering tart cherry. Throw this one on ice and try to make it last more than 15 minutes. Find out more.

Spark is an uplifting low alcohol pink fizz, packed with notes of red fruits, black tea, earth and spice sitting with the most satisfying bold bubbles and a distinct cayenne spiciness on the finish. Find out more.

From Séb’s own 70 year old vines adjacent from the cellar, a lithe wine tasting of dark cherries with a subtle earthy structure and faint, soft tannin. Find out more.

It has electric acidity and incredibly pure fruit. Drinking well already but will only benefit from some cellar time if you have the patience to lay it down. Find out more.

Natural wine almost reverse-engineered in the concept of planting grape varietals that suited the place they were grown, sidestepping chemical farming methods Find out more.

100% Aligote, macerated in whole bunches, then pressed off in Arnaud's small basket press. It's got incredibly ripe fruit, balanced with a taut minerality and focus. Find out more.

Wonderfully delicate, aromatic and bright with Benoit's signature purity underpinning every sip. It's sure to only get better with time. Find out more.

A beautiful, pure expression of Pinot Noir coming from very old vines, some over 100 years old. Find out more.

Showing plenty of flesh, texture and rounded fruit at the moment, the wine feels fun in its youthful years, to only gain complexity with time. One to lay down. Find out more.

This vintage is a touch lighter than previous, with bright aromatic fruit, vivid acidity and a nice touch of roundness and spice from time in old barrel. Find out more.

Penedès trademark sea breeze-salinity and a spicy note of cracked white peppercorn - both are to be found here but with a blush of red fruits in the mix too. Find out more.

A classic port to sit alongside your cheese board. A staple from the ever-dependable Niepoort. Tawny is the oxidative style with lots of complex savoury nuttiness amid the raisined fruit. Find out more.

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A pétillant naturel from Sèbastien’s younger vines. A soft, fine pink bubble with lively acidity is rounded out by a murmur of residual sugar. Find out more.