A wine that serves as something of a snapshot of the 2020 vintage, topping up a blend of Pinot Noir and Merlot with a little of all Anton's other reds. As usual the wine is the antithesis of the sometimes jammy, overripe Aussie style. Savoury and bright, this wine has lots of edge. Find out more.

A rustic, grippy blend of Syrah and Merlot from two different parts of the Adelaide Hills. Spiky acid, lots of deep blackcurrant and briny black olive and the faintest waft of eucalyptus. Find out more.

Simple, easygoing white - the still version of Tinc Set, which comes from the same base wine. It’s a blend of Xarel-lo & Parellada that is cold-pressed and fermented in steel, which keeps the wine squeaky clean and very drinkable. Think of it as a still Cava. Find out more.

A little denser and darker than last year, but regardless, the seductive rose perfume of Aleatico still draws you in - fans of Le Coste's sublime 'Le Primeur' cuvée will find much to get excited about here; a punchy take on the grape that will nourish and refresh. Find out more.

A late harvest of Bobal, which comes from some very old ungrafted vines in Manchuela. A long maturation in old wood allows an oxidative note to creep in, giving a sherry-like aroma, but the palate is still chock-full of sweet red fruits and wild herbs. Find out more.

Bright & aromatic, crammed with sloe berry & cherry pop-tart fruit. The texture is beautifully supple & smooth; the tannic extraction perfectly measured. A Tempranillo quite possibly like none you have tasted before. Find out more.

From two parcels, one over grés in Mutzig, another on clay-limestone back home in Mittelbergheim. A 14-day infusion-style maceration of whole bunches dropped into direct-pressed juice, leaving a wine with an intriguing peachy purple-tinged hue and with a herbal tea-like quality. Find out more.

In a world of aromatic Malvasia that can blow your head of with its soaring, fragrant aromas, it is refreshing to find a totally different expression of the grape from the windswept limestone soils of Slovenia's Kras. A contemplative wine that speaks of the winemaking history of this rugged terrain. Find out more.

Impossibly pure Savoie white, with that cut glass sort of clarity we've come to love from great wine examples of this region. The type of wine that channels clear alpine air and feels almost cleansing to drink. Find out more.

Electrically-charged Etna rosso with plenty of brooding charisma, its character transmitting as a fresh heap of cherries steeped in violet perfume, buoyed on a black cushion of volcanic smoke. Find out more.

Hampshire Lambrusco? No, not something we thought we'd find ourselves writing either - but here we are! Offbeat embrace the experimental, so there is little to compare this too, but keep the Lambrusco reference in mind - it has that tart, freshly-picked bramble berry feel, with keen acids, so one could enjoy it in much the same way. Find out more.

A little of the forthcoming 2023 vintage of this wine, bottled early around the time of Beaujolais Nouveau, just weeks after the harvest. It's lively, brisk refreshment - don't expect anything too sophisticated, this is simple, pure and delicious juice. Find out more.

Briny, prickly, textured Catalan white. Mainly Spanish staple Macabeo with an aromatic lift of Moscatel. Raised in amphora, it has a lovely fine-grained mouthfeel. Find out more.

Christophe Foucher makes atypical Sauvignon Blanc. This cuvée is vinified only in tank, stripping it of the idiosyncratic oxidate notes that often characterise Foucher's wine in favour of something more linear and fresh. Find out more.

Mencía grown at very high altitude, bringing out all the pretty, perfumed character of the grape. Floral aromas hover over spicy red fruits and a stony mineral backbone from the layers of slate and quartz in the soil. Pinot Noir heads are advised to investigate! 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 field blend of Phoenix and Rondo grapes from a single vineyard in Beckley, East Sussex. After a short maceration the wine was left to age in old Burgundy barrels for 9 months. At just 9 degrees of alcohol, this is bright, light-bodied and with some fresh, underripe fruit flavours that reflect the cooler climate of our home soils. Find out more.

L'Indigène is one of Bohn's more experimental cuvées and uses what is often perceived as a lesser grape of the region, Sylvaner, to great effect. Reminiscent of some the macerations with Pinot Gris from the Alsace, it has a similar peachy tint to it, as well as a tea-like quality. Find out more.

As the name would suggest, this is an easy-drinking fruit-bomb red, made with Garnacha & Merlot and bottled with a little sugar remaining. This gives the cherry and watermelon notes a candied quality and a bit of a spritz without being properly sparkling. Great fun. Find out more.

As with all of Joan’s wines, the whole bunches are destemmed and the grapes macerated for around one week. Joan doesn’t ever press, and therefore loses a big amount of his yield but he prefers this more soft and gentle juice. Find out more.