Chateau Ducluzeau is owned by Bruno Borie, owner of the iconic Second Growth Ducru Beaucaillou in St Julien. The 10ha vineyard in Listrac being planted to 90% Merlot and 10% Cabernet Sauvignon (the highest percentage of Merlot in the entire appellation). Classic Bordeaux through and through - with beautiful notes of liquorice, rose, plum and blackberry.

One of Brown Brothers best sellers. A classic dry style be to enjoyed with good food and great friends.

This winery retains its cult status by continually producing wines of poise, class and adhering to strict biodynamic principals. The Bannockburn Chardonnay is at this stage pert and linear, with floral and citrus notes. It will take a little time for this little gem to begin to give up its secrets.

There’s nothing mysterious or untoward in the winemaking for this beauty. It’s kept on skins for a short period, then pressed, juice fermented over a couple of weeks, and aged on lees in stainless steel for five months. As with all Giovanni Rosso’s wines, this is about site. Site, and the ancient grapes (mostly carricante) that are thought to have been grown on the slopes of Mt Etna for at least 1,000 years. So they’ve had time to acclimatise. It’s a gorgeous, zesty-herby white, soft and pillowy and all propped up by a precise and racy acidity. It’s super long, and just bordering on mouthwatering. Quite subtle flavours flitting around the edges, hiding in the shadows and peeking out when you’re not concentrating.

Lark Hill have been the pioneers of this traditional Austrian variety. It was back in 2002 when Jancis Robinson visited the vineyards and stated that Lark Hill was the perfect place to grow Grüner Veltliner due to its overall terroir. With links to bio-dynaimc farming already being established, Chris Carpenter thought it was the obvious connection to begin making Grüner. Wonderfully fragrant with more than a hint of spice, Lark Hill's Grüner has a lovely textural component to it as well making it an ideal match white fish, shell fish and subtle charcuterie.