Today & Tomorrow Case

Bright, fresh, taut, lemony chardonnay made from high-altitude vines in the 1350m Aluvia single vineyard in the exciting Gualtallary region. 70% is from tank fermented wines for crispness while 30% is fermented in used barrels to add some mid-palate weight without masking the crystalline fruit character. Made by Cristobal Undurraga.

The rot-resistant albariño prospers in Uruguay's wet climate producing a crisp wine with aspects of riesling character and bay leaf aroma. Bright refreshing and linear palate, ideal as an aperitif or with fish. Linked by the Atlantic Ocean, it's no surprise that albariño is suited to the rainy Urugayan climate (1,100mm rain a year) originating as it does from a similar climate in coastal Galicia in Spain.Uruguay means "River of painted birds" in the native Guarani language and provided the inspiration for this label featuring Uruguayan birds. Teru Teru, the Southern lapwing, often seen in vineyards is fiercely territorial. The national rugby team, Los Teros, is named after it.

This is not Rioja as you know it! Made with carbonic maceration, the same way as Beaujolais, and with no oak, it was hailed as ‘one of the wines of the 2026 Wine Champions tasting’ for its ‘pure violets and blueberries’ and ‘perfumed energy.’ A beautiful new arrival that announced itself in style.

The indigenous Cypriot grape xynisteri is planted on complex crystal gypsum and limestone soils at an altitude of 450 metres, which gives the wine freshness and a salinity. A relatively new winery since 2016, Makarounas have been going from strength to strength and are winning plenty of awards for their sensational wines. Coming from 30+ year old bush vines, the wine shows lots of concentration and purity with lots of citrus, dried lemon peel and plenty of saltiness on the finish.

From a Paarl vineyard planted to a field blend of grenache, carignan, syrah, mourvedre, zinfandel, and durif, this is an innovative and appetising light-bodied Cape red, brim-full of character. With juicy red berry fruit thanks to the majority grenache component, this is spicy and herbal, with sappy freshness from 30% whole bunch fermentation. Aged for nine months in older oak, bringing a smooth texture, this is a refreshing style which would happily be served lightly chilled. Both the modest alcohol and bright acidity here, in spite of Paarl’s hot climate, show how well adapted to the warm, dry conditions this experimental field blend of vine varieties is; we think there could be a future in field blends of this kind.

From volcanic soil, this elegant red has a wet-stone and redcurrant perfume, with a little spice developing on the palate from ageing in large oak barrels. Well structured with bright acidity and firm tannins, this wine is wonderful with local dishes like octopus or pasta alla norma (dominated by aubergine) but also pairs really well with salty meats, roasted ham, well-seasoned roast chicken.