The Clarence Dillon Amberwine 375ml 2015 is a stunning representation of the Monbazillac region in France. This luscious dessert wine is produced by Clarence Dillon, a renowned winemaker based in France. The 2015 vintage boasts a deep amber color, with beautiful golden reflections. On the nose, rich aromas of honey, dried apricots, and candied orange peel dance with hints of vanilla and toasted nuts. On the palate, the wine is velvety smooth with a perfect balance of sweetness and acidity. Flavors of ripe peaches, honeycomb, and exotic spices fill the mouth, leading to a luxurious and lingering finish. This wine is truly a masterpiece, showcasing the unique terroir of Monbazillac. Enjoy it as a dessert on its own or pair it with a fruit tart or crème brûlée for a decadent experience.

After Yquem, Château Climens is regarded as the region's second best wine. Where Chateau d'Yquem is known for concentration and lusciousness, Climens strive for elegance, purity and freshness. For those looking to discover the best of Sauternes, this wine is a must.

The important Sauternes property Chateau Suduiraut lies alongside Chateau dYquem and was ranked 1er Cru in the Bordeaux classification of 1855. Suduiraut can boast a history going back to 1580 although in 1992 it joined a family of properties, including Chateau Pichon Baron in Pauillac and Chateau Petit Village in Pomerol, owned by the French insurance giant AXA. Suduiraut, noted for its finesse and subtle complexity, is one of a small group of Sauternes producers which have emerged as worthy rivals to their famous neighbour. The 200ha property has 92ha under vine, mostly on gravel, sand and clay soils.

Chateau Doisy Daëne is a deuxième Cru Classé estate of Sauternes located in the Barsac appellation of Bordeaux. Managed by renowned white wine specialist Denis Dubourdieu, the estates sweet Sauternes wine is a fresh lively style with crystalline fruit purity underpinned racy acidity. A fully botrytised blend of Semillon with a minor component of Sauvignon Blanc, the grapes are picked over successive tries and gentle pressed, before undergoing vinification and maturation in one third new French oak barriques for 10 months.