A fascinating Veneto wine made using “appassimento” techniques of Amarone wine, which sells for multiples of this price. The grapes are a blend of classic Bordeaux and local varieties, which are dried out to give them raisiny and chocolate overtones. This is a perfect winter wine for meat or game dishes and offers remarkable value for money, too.
This is the entry-level wine of one of the greatest Malbec producers in Argentina. Located in Mendoza Province in the foothills of the Andes between 700 and 1100 metres above sea level. It has a robust backbone with a peppery nose, plus the potential to improve for a few more years. It’s extraordinary to realise this is made from ungrafted, pre-phylloxera vines and that the ratio here is one vine per bottle.
Given that this is made by Domaine Leflaive, it is no surprise that while this is from one of the humblest regions of southern Burgundy, it is exceptional. Grown biodynamically from five tiny plots, Corney & Barrow rightfully call it the least expensive fine wine in the world. Taut, with a minerally undertone, it still manages to have a slightly honeyed edge – the typical combination of the greatest white Burgundies. Perfect for drinking now, and it will also age for another five or more years.
Coming from the Madiran region of southwest France, this wine has a cleansing citric freshness with white fruit mid-flavours. This region is better known for its sweet white wines, but this dry wine is made entirely of a trio of local grape varieties (Gros Manseng, Petit Courbu and Arrufiac). Gauthier Soho, one of the most popular French restaurants in London, serves this as their house white - indicating its excellence.