A fresh lively Bordeaux blanc produced from Sauvignon and Semillon, the first vintage of Chateau Cos dEstournel Blanc was made 2005. The grapes are grown north of St. Estèphe, in the Jau-Dignac and Loirac regions. The terroir is a mix of sand, clay, small stones and limestone. The wine is fermented and aged in mostly one-year-old barrels to maintain maximum freshness. Made in small volumes.

Biodynamic. Together with its sister-in-arms Cuvée Edmond, Dix-Neuf is the antithesis of modern, ‘textbook’ Sancerre. This jaw-dropping Sancerre is drawn from the oldest vines in the Moussière vineyard (approximately 100 years of age), cropped at Grand Cru Burgundy-level yields (in fact the lower end of this range). The wine was fermented and raised in 2,000-litre, tronconique wooden tanks for 12 months before a spell in steel on lees. Only 500 cases per year get to see the light of day.

Aromatic hints of gooseberry, green pepper, and citrus characterise the nose of this Marlborough Sauvignon Blanc. The palate is fresh and lively, with notes of grapefruit, kiwi and a touch of herbaceousness. Its well-integrated acidity and clean minerality create a harmonious and refreshing finish.