2008 was one of the best of the last 25 years in Chablis with the wines showing great concentration and aromatic intensity alongside Chablis' characteristic flinty minerality and zesty freshness. La Chablisienne's Montmains 2008 comes from 25-year-old vines. The grapes are fermented in a mix of stainless steel vats and small barrels and the wine is then aged on the lees for a further year in steel tanks. Floral and citrus aromas give way to a rich and intense palate freshened by acidity and a backbone of minerality. A wonderful partner to white fish, especially with creamy sauces.

This rose is a light pink colour with an exotic nose of guava and grapefruit preparing you for a fresh and lively palate of tropical tastes and hints of apricot. A zesty summer wine and a great picnic quaffer.

This is good chunky Minervois with savoury, smoky dark fruits and spice. Great depth and power enveloped by fine grain tannins. Enjoy with rich meat dishes or strong cheeses.

Blaufrankisch is a wonderful red grape from Austria. It's medium-bodied with loads of rich, spicey red fruit notes. Perfect with pork dishes.

An exquisite red from Loire. Ko is the name used for the Malbec grape in the Loire and this is malbec with a difference. Clean, fresh acidity alongside light red fruit flavours and superb structure. A very elegant wine!

Sourced from high altitude vineyards in Lujan de Cuyo, Pulenta’s Malbec has intense blackberry fruit and deep colour. 12 months ageing in French oak adds spicy notes and helps soften the tannins giving a style that is intense yet elegant. Although enjoyable now this will age for several years.

Rated as the best Old World wine by Steven Spurrier in Decanter in November 2009. It's made from Hondarrabi Zuri and Hondarrabi Beltza grapes and has a citrus/apple nose with a fresh pear palate and a zippy, dry finish, unusual yet definitive. Totally captivating.

Made from 100% Viognier grapes, lovingly nurtured by the excellent Condrieu producer Yves Cuilleron. This wine has depth and power being aged in oak but showing classic dried apricot characters and exuding an underlying class and richness requiring food to really appreciate its greatness.

A new Bordeaux blend from the fantastic wine region of Stellenbosch in South Africa. A mix of Cabernet Sauvignon, Cabernet Franc and Merlot, this opulent, full-bodied red displays concentrated blackberries with spicy supporting flavours and polished tannins for a lingering finish. A perfect wine for a Sunday roast or any red meat dish.

90 points- Robert Parker "Deep ruby red, Asian spices, incense, mineral, earth notes, blackberry, layered, good depth".

From the knock-out 2007 german riesling vintage comes a classic, dry style wine, brimming with intensity, fruit character and the promise of more to come... Mouthwatering acidity lingers on the palate.

Brilliant! This Valpolicella has an unexpected intensity of flavour due to some of the grapes used in it being air dried in baskets for around 20 days, as they are in Amarone.This adds layers of flavour and aroma and great structure. Long, rich and powerful with balancing tannins and a long, intense finish.

Campuget's top level wine - a Syrah based cuvee full of dense black fruit, leather and spice. Supple and ripe tannins give a lovely velvety texture - perfect stuff for a juicy steak.

Rich, honey nose, typical of quality chenin. Clean, bright fruit palate, not too thick or thin..