Home > Features & Offers > Popular > Press-reviewed wines

Recent Reviews

Château Labadie, Médoc 2010

Amazing value, punching above its weight with lovely juicy, concentrated fruit, plum and blackcurrant, a seam of oak running through it. For steak. - Susy Atkins 

( Sunday Telegraph 26th Oct 2014 )

Gaillac Perlé Esprit de Labastide, Cave de Labastide de Lévis 2013

If you have ever been to the Tarn or north east of Toulouse you will have encountered Gaillac's wines. I like Gaillac's fizz made from the mauzac grape. This is an enchanting spritzy wine. - Rose Murray Brown

( The Scotsman 25th Oct 2014 )

Saint-Joseph, Paradis de Saint Pierre, Domaine Coursodon 2006

Deeply savoury, leathery character… tastes more like a Hermitage. I’d drink [this] with mutton – or wild boar, as I’m sure the locals would. - Fiona Beckett

( The Guardian 25th Oct 2014 )

Saint-Joseph Silice, Domaine Coursodon 2011

Good value… has that seductive, peony character so typical of northern Rhône syrah. I'd drink [this] with grilled lamb with herbs. - Fiona Beckett

( The Guardian 25th Oct 2014 )

Half bottle of Saint-Joseph Le Grand Pompee, Paul Jaboulet Aine 2012

Immensely convenient half-bottles… fresh, peppery… hit the spot with everything from a saucisson baguette to a Sunday roast. - Fiona Beckett

( The Guardian 25th Oct 2014 )

Sylvaner, Léon Beyer 2012

Sylvaner has a reputation for being neutral and uninspiring, but with due care it makes intriguing wine. Beyer favours a traditional Alsatian style (crisp and bone-dry, as opposed to rich and opulent) and this bottle is typically sylvaner: reticent on the nose but full of pear, texture and savoury nuance when you taste it. - Hamish Anderson

( The Daily Telegraph 25th Oct 2014 )

Chianti Classico, Fontodi 2011

[A] sure-fire winner for those who like their Chianti Classico with lots of pzazz and a hint of barrique ageing. About the Fontodi I wrote, ‘meat, veg and real interest on the nose. Solid and confident. Set for the long term. Masses of acidity.’ I gave it 16.5 out of 20 and reckoned it would be a fine drink any time this decade. Like most 2011 Chianti Classicos, it is 14.5% but does not seem over-burdened by alcohol. - Jancis Robinson

( JancisRobinson.com 24th Oct 2014 )

Te Mata Cape Crest Hawkes Bay Sauvignon Blanc, 2012

A style first made by Te Mata in the 1980s, it confounds the typical Kiwi sauvignon model, which is fermented in stainless steel and designed for early drinking. Looking to Bordeaux for inspiration they barrel-ferment in 25-30% new oak and add semillon and sauvignon gris to the blend. Ignore the usual advice for New World sauvignon blanc which is DYA - drink the youngest available - this is a wine that really gets into its stride after a few years. The mix of varieties and the barrel fermentation give a more interesting texture and range of flavours than usually found in a Kiwi Sauvignon. A youthful linear wine with fennel and angelica aromas and a powerful mineral finish. - Heather Dougherty

( Surrey Advertiser 24th Oct 2014 )

Te Mata Estate Vineyards Hawkes Bay Gamay Noir 2013

At the positively bargain end of things I hugely enjoyed this gamay, the Beaujolais grape, with its crunchy plum and raspberry fruit. It has the acidity and fruit intensity to stand up to a tomato and red pepper risotto and, like Beaujolais, is extra refreshing served lightly chilled. - Heather Dougherty

( Surrey Advertiser 24th Oct 2014 )

Greywacke 'Wild' Marlborough Sauvignon 2012

Splendid - an intriguing wine with complex scents and flavours, lovely freshness and a long-lingering finish. - Liz Sagues

( Hampstead & Highgate Express 23rd Oct 2014 )