New Finds Tasting Kit

Domaine Loew was only set up in 1996 by Etienne Loew and the estate remains small at just over six hectares. This cru vineyard is situated on a south-facing hillside on Muschelkalck (a kind of limestone) produces a powerful yet intensely mineral and pure style of riesling. There is so much going on in the glass that this wine will not disappoint those riesling lovers among you with its abundance of yellow fruits and spice.

Forage Supply Co The Riptide Barossa Valley Semillon Viognier Roussanne 2025

This Chinese red, the first we have ever sold, is from the high-altitude region of Ningxia. Planted on the eastern foothills of the Helan mountains, this is a blend of cabernet sauvignon, merlot, malbec and dunkelfelder. Altitude and significant diurnal temperature fluctuations help to produce a wine that is fresh on the palate, as well as richly textured and full bodied. Cassis, bramble fruits, spice and cedar notes all add to this wine's charm. The fruit profile is rich and ripe but there is plenty of structure and balance.

The Jura is an exciting region to discover with lots of the younger generation making a name for themselves. This estate was renamed in 2021 when young winemaking couple Louis Bourdrel and Chloe Nardin bought a six-hectare estate in Poligny from retired vigneron Xavier Reverchon, known for his sous-voile styles. This is a blend of two plots, one plot with Red marl from Trias with a southern exposition and one plot from marl from Trias with a western exposition. 100% poulsard grape producing a delicate and light-bodied red with wild strawberries and wild flowers with hints of pepper and very fine tannins. Simply delicious.

The sungurlu grape is facing extinction, but in the village of Ayağıbüyük , southeast of Sungurlu district in Çorum (12 km from the ancient Hittite capital, Hattuşa) this grape thrives. These ungrafted old vines that grow on clay and sandstone soils at an altitude of 1045 metres are hand-picked, with 80% going through skin contact for three days before fermentation. The wine then goes into an egg-shaped tank and left on its fine lees for ten months. The remaining 20% was fermented and aged in used oak barrels giving an additional weight. It is full of citrus, quince and cut grass notes with an attractive salinity and waxiness on the palate. Winemaker José Hernandez-Gonzalez has done a great job.

A classic blend of grapes almost unique to Etna's slopes - nerello mascalese and nerello cappuccio, this perfumed red really shows its volcanic origin. With bright red-berry and floral notes on the nose, there is an underlying earthy graphite note on the elegant vibrant palate. A great example of the reds coming from this unique terroir.