A heady, wild cocktail of Syrah and Grenache from the hills of the Roussillon region of southern France. Youthful, fiery, spicy, with notes of lavender, thyme, sweet red fruit and liquorice. Needs food, preferably rich food, to show at its best, but this is an unoaked star, with bags of flavour and focus.
A really first class Rhône blend specially blended for Harvey Nichols by Domaine de l’Espigouette. It’s a spicy, full-throated number from a warm vintage, based on Grenache but with 15% Syrah and 5% Mourvèdre for support and complexity. It’s still youthful (though very drinkable) with dense black fruits, lovely balance and the sort of perfume that really reminds you of the south of France. Heady stuff.
This is the most elegant Chardonnay I’ve tasted yet from this Green Valley winery, marking a step change in freshness, minerality and balance. The wine is still Californian in style, but the oak and acidity are nicely intertwined adding a refeshing backrop to the pear and citrus fruit. The lees work is exemplary, too. A wine that wouldn’t look out of place in a line up of top Meursaults. Bravo.
The old vine (60 years to be precise) concentration really comes through in this refreshing Galician white. Focused, minerally and very long on the palate with notes of lemon zest and lime and a hint of spritz. A really classy Albariño that’s worth paying a little extra for.
If I had to choose just one Blanc de Blancs Champagne to lay down on a regular basis, this would be it. It’s hard to believe the wine is 10 years’ old, given its freshness and perky acidity. Floral, understated, citrus and brioche aromas sashay into a pure, focused, beautifully defined palate showing flavours of citrus, fresh bread and lighty grilled nuts. The finish on the wine goes on for a minute. Great now, but tuck some away if you can keep your hands off it.
A delicious, great value white from Umbria, with fresh, almost savoury fruit notes, crisp minerality and a hint of grape skin bitterness on the finish. A white wine that works best with food, possibly even with the cheese of the same name.
If you’re looking for a rare southern French white with lots of personality, this blend of Roussanne and rare Bourboulenc from cosatal La Clape deserves a slot in your wine rack. It’s rich and slightly honeyed with notes of wax and pear and a spicy, textured finish with just a hint of grape skin bitterness. A white wine with grip.
Made from no fewer than eight varieties (with Chardonnay, Sauvignon Blanc, Riesling and Muscat among them), this is an intriguing nothern Spanish white that combines perfume with fruit intensity. Grapey, fresh and lime-scented, it’s a focused, floral dry white with a hint of bitterness on the finish.
A taut, minerally, screwcapped white blend from a producer whose white wines age really well and are just as good as his more famous reds. Fresh, unoaked and slightly smoky with hints of jasmine and ginger spice and a long, satisfying finish. Portugal’s answer to Chablis, with a hint of Riesling thrown in, this proves that local grapes like Bical and Cercial are capable of producing thrilling, bottle-matured white wines.
You get this wine a good deal cheaper if you become an “angel” (don’t ask), but it’s still worth the full bottle price as a rich, minerally, unoaked Verdejo from the cool Rueda region. Gapefruit zest and some stone fruit on the palate with a fresh, tangy finish.
Not the cheapeast Prosecco on the market by soem distance, but this is worth the loot: light bodied, just off dry, wtih fine bubbles and flavours of boiled sweets, citrus fruit and a hint of peach. Long and refreshing.
There can’t be many more complex Greek whites than this old vine Assyrtiko from the volcanic island of Santorini. Rich and textured, wtih aged flavours of toast and honey underpinned by steely acidity. There’s a lovely undertone of Mediterreanean herbs here, a hint of sweetness and a long, minerally finish. Very complex stuff.