Classic Blaufränkisch 2017, Weingut Hans Igler, Mittelburgenland, Austria

Tangy cherries and raspberries, spice and a bit of leather. A typical Austrian Blaufränkisch. Lovely stuff for the price.

Mark: B-

Nik Weis St. Urbans Hof Bockstein Kabinett Riesling 2019, Mosel, Germany

Oil and petrol on the nose. Apples, lime, honey, and petrol. Sweet but the acidity is cutting nicely through it. Very mouthwatering and a long finish.

Mark: B+

Dönnhoff Riesling Trocken 2019, Nahe, Germany

Not complex but juicy, fruity, and refreshing. Apples, lime, and minerals.

Mark: C+

Villa Maria Pinot Gris Cellar Selection 2019, Marlborough, New Zealand

Pear, apple, honey, honey melon, jasime, a little spice at the finish, oily texture.

Mark: A-

Gamma Noir Vignes d'Ecussol 2018, Château Thivin, Beaujolais, France

Cherries, raspberries, touch of blueberry, leather, minerals.

Mark: B

Cuvée Alexandre Syrah 2018, Lapostolle, Apalta, Chile

Blackberry, blackcurrant, very pruney, oak, milk chocolate, liqourice. Maybe store for a couple of years so the oak can mellow.

Mark: B

Belle Naturelle Grüner Veltliner 2019, Weingut Jurtschitsch, Langenlois, Austria

Yuk!!!. Apples, pears, white pepper, spice, and a horrible burnt apple skin finish

Mark: D-

Adobe Reserva Rosé Organic Wine 2020, Viñedos Emiliana, Rapel Valley, Chile

Strawberry, raspberry, touch of citrus. Simple and fruity.

Mark: C+

Gaia Earth Goddess Organic Chardonnay Pinot Gris Sauvignon Blanc 2020, Domaine Bousquet, Mendoza, Argentina

Sharp and acidic. Lemon, apples, peach, minerals on the finish. Drinkable but nothing special. Would be better with some fish rather than on its own.

Mark: C

Viña Casablanca Céfiro Cool Reserve Pinot Noir 2020, Casablanca Valley, Chile

Cherries, strawberries, raspberries, spice, warm finish. Supposed to be cool climate but tastes like it is from a warm part of Chile.

Mark: B

Bodega Garzón Albariño Reserva 2020, Maldondo, Uruguay

Peach, pear, lemon, apricots, a hint of salt on the finish. Oily texture. Very good value.

Mark: B

Freakshow Cabernet Sauvignon 2017, Michael David Winery, Inland Valleys, San Joaquin County, Lodi, California, USA

Blackberry, plums, blackcurrant, oak, liqourice and pepper on finish. Juicy but simple yet I can't stop drinking this.

This wine is a blend of 86% Cabernet Sauvignon and 16% Petite Sirah. The wine was aged for 13 months in French oak of which 40% was new and the rest was neutral.

Mark: B-

Van Volxem Saar Riesling 2019, Mosel, Germany

Lime, lemon, pear, elderflower notes, honey, minerals. I could glugg this all day.

Mark: B

Château Bonnet Sauvignon Blanc Sémillon 2020, Famille André Lurton, Entre-Deux-Mers, Bordeaux, France

Passionfruit, lemon, gooseberry, leafy, earthy and stony on the finish which wasn't particularly enjoyable unfortunately.

Mark: C

Château La Brande Cabernet Franc 2018, Famille Soulies, Fronsac, Bordeaux, France

Blueberry, raspberry, blackcurrant, herbs, hints of cedar and nice smooth tannins on the finish.

Mark: B

Château du Cléray Muscadet Sèvre et Maine sur lie 2019, Loire Valley, France

Apple, melon, lemon, minerals, herbs and acidic. Boring on its own but maybe better with food.

Mark: C

Weingut Frank Zweigelt Kalk & Loess 2018, NiederÖsterreich, Austria

Raspberry, cherry, tobacco notes, a bit of liqourice on the finish. Fruity and easy drinking.

Mark: B-

Leitz Eins Zwei Drei Rheingau Riesling Dry 2019, Germany

Always a reliable bet this one. Pears, apples, lime and honey. 

Mark: C+

Susana Balbo Signature White Blend 2020, Uco Valley, Mendoza, Argentina

Blackcurrant leaf, passionfruit, lemon, peach. Fruity and acidic.

Mark: C+

Meinklang Graupert Grauburgunder 2019, Burgenland, Austria

Not bad for a natural orange wine. Apple, strawberry, peach, pepper, tannins but they give this wine a bit of character.

The alcohol content is 12%, the residual sugar is 1.3 grammes per litre so this is a dry wine, the total acidity is 5.3 grammes per litre. A part of this wine as aged in concrete eggs and a part in stainless steel tanks. The wine underwent spontaneous fermentation. It is vegan, unfiltered, and has had minimal sulfur additions. The wine had a ten day maceration on the grape skins.

Mark: B