Wine Type: Dry White

(2026) From vineyards in the prime Polish Hill, this combines estate and bought-in fruit, for a Riesling in a basically bone-dry style. Lime dominates, the nose also showing plenty of beeswax and a bright, mineral and sherbert character. On the palate it has a fine, citrussy bite, hints of peach just peeping through, but that sweep of ozone-fresh, Lemon sorbet acidity drives the finish. Watch the video for more information.

(2026) The mead pours a very pale, almost transparent pale green colour with only a gentle, spritzy effervescence. There is a little honey character, but it is also quite wine like in the aromatic profile. In the mouth the dryness is instantly reminiscent of wine too - this has only around 1/9th the carbohydrates of a typical 6% beer or cider. The flavour is clean and refreshing, perhaps a little echo of yellow plum and citrus, but it is refined and gastronomic. Amazon is the only current UK retailer of both meads, at around £25 for six at time of review.

(2026) Flavoured with star anise and orange peel, the spiced version of this Indian mead has a similar, perhaps very slightly deeper but still translucent colour and low level of carbonation. The spicing is quite subtle aromatically, the the anise flavour is more obvious on the palate, adding just a little caraway seed/aniseed component, the honey and gentle spiciness coming through a little later to again finish bone dry and with good refreshment value. I slightly prefer the clean and crisp 'Original' version, but enjoyed this.

(2026) Vergelegen clearly believe this is a Chardonnay that can cellar, closing it with a 'DIAM 10', a type of cork used for wines where cellaring for 10 years is theoretically possible. Fruit was mostly whole-bunch pressed, with fermentation in barrels of varying turbidity - the volume of solids in the liquid, like skins and pips, that can add to a wine's 'flinty' character. A combination of wild and inoculated yeast was used and the wine matured for 10 months in barrels of different types, sizes, and toast levels. On opening the oak seemed to mark this fairly prominently, but with a little air that subsides to reveal aromas of white fruits, a touch of flint, and clear citrus juiciness. In the mouth the oak adds a subtle almond background to very sheer, pure apple and lime, though it never dominates and the acidity balances the finish very nicely. Watch the video for more information and food matching ideas.

(2026) I don't know if this is the same wine bottled and on sale in Tesco for £10 at time of review, but same producer and same alcohol, and a very similar style suggests it might be. The thing of note when I compare the Tesco version alongside it that it is from 2026, whereas this has had more time in bottle, being from 2025. It shares the character of tropical passion fruit, gooseberry and green bean, but some smokiness and a hint of leafier herbs appear in this wine that are layered and attractive. The palate is full, unctuous and filled with passion fruit syrup and mango fruitiness, but acidity is good and the whole picture. Watch the video for more information and food-matching ideas.

(2026) What a lovely, rich and ample, but fresh and succulent white this is from southerly varieties Roussanne, Marsanne and Grenache Blanc. Organically certified, the wine opens with honeysuckle, wax, golden delicious apple and a suggestion of ripe yellow plum. In the mouth there is nuttiness from lees ageing (but not oak) and the Roussanne/Marsanne give weight and texture while the Grenache adds sliced apple and lemon cut to balance. Nicely pitched with fruit, nuttiness and savoury character all in check.

(2026) This organic-certified white from the South of France blends Roussanne, Marsanne and Grenache Blanc. Fermented with indigenous yeasts and with no added sulphites, it was matured on the lees in stainless steel tanks. Stone fruits and citrus on the nose also reveal a delicate white flower nuance. There is plenty of sweet fruit ripeness on the palate, making this very summery and easy to drink, touching on tropical fruit, but with the firming hand of citrus acidity into the finish.

(2026) This Bacchus comes from the Marlpit vineyard in Kent and was made by Owen Elias, for a long time winemaker at Chapel Down, now consulting for various wineries and brands. It is highly aromatic, presenting an enticing amalgam of nectarine of and pink grapefruit on nose and palate, floral and talcum notes aromatically cede ground to nettle and passionfruit on the palate. Plenty of sour and pithy lemmon and plum acidity are stylish in the finish.

(2026) 100% Sauvignon Blanc from vineyards in Essex, there's a surprising 14% alcohol in this which, assuming it has been chaptalised, just shows the ripeness being achieved in vineyards in and around Crouch Valley. It is vivacious and pungent, with all the lychee and passion fruit exoticism and a touch of English hedgerow elderflower. The mouth has punchy and bright citrus fruit and acidity, hint bof a mineral smokiness too, giving this plenty of appeal and even a bit of intrigue.

(2026) This is a special selection of the best fruit from the 2025 Bacchus harvest of the Martin’s Lane vineyard in Essex, made in stainless steel. The aromatics are substantially different from many Sauvignon-like, vivacious examples, here the drive is more citrussy, with subtle lychee and a hint of elderflower. In the mouth there is peach and some mango, but lemon and orange dominate, wuth loads of citrus through the finish for a more savoury style.