All our wines are fine wines, but we've selected these which stand out for their rarity or notable high quality.
This is gorgeous wine that totally delivers the white burgundy experience we crave. Rich smooth rich yet elegant style. The oak is delicious and has integrated with the fruit beautifully. Super impressive.
Made by Aussie Erin Pooley this is Hunter Valley Semillon from California that made the Swig team swoon with delight! Lots of green pear, geranium and mandarin on the nose with citrus and an amazingly unctuous body on the palate. Scrummy!
This multi-regional white blend takes its name from the wooden rocking horse that John lovingly made for his daughters out of old oak barrel staves.
Tasting note: Honeysuckle, sweet meadow herbs, pear and fennel. Leesy, creme anglaise and tangerine peel. Totally entrancing.
Fabulous single vineyad Gruner from one of Austria's most exciting young producers.
"There is no doubt that Duncan Savage is one of the best white wine winemakers in South Africa." Greg Sherwood, MW
This is stunning Chardonnay. " Acts a lot like a wine from Ramonet (the great Burgundy producer)" 93pts, Stephen Tanzer. Minuscule quantities.
The Uberblanc Rieslings from Tasmania-based winemaker Nick Glaetzer are named after the 'uber' vintage that he spent in Germany, learning how to get the best from this great variety under the instruction of the best teachers there are. The Goldpunkt cuvee is a selection of grapes from a couple of parcels, and the style is inspired by the Grosses Gewachs of the Mosel-Saar-Ruwer
Incredibly special old vine Chenin Blanc from the wonder that is Alex Starey. "This is very fine." Neal Martin.
Everything you could want from a Meursault. Incredibly enjoyable now, but has the potential for another 7-10 years of ageing.
Textbook nose of buttery vanillins, wet stone after rain, stoned fruits and dried grapefruit. There is exhilarating tension on the palate - traverses the tightrope between roundness and vibrant energy with elegance and poise. Textured, almost fleshy, with grip and pristine salinity on the finish. Opens up to become full and mellow - a touch more restrained. Exciting without overblown showiness.
Chris and Andre’s Mullineux’s almost meteoric rise to the top of the South Africa tree has been both a pleasure to witness and judging by the quality of wine in the glass…fully justified.
Lovely delicate citrus and pear fruit with some toasty hints. Very fresh, open texture with a delicate, fine personality. This shows real finesse: it’s delicate with good acidity, and it’s brighter than the schist. 93/100" - Jamie Goode, wineanorak.com
Grapes carefully selected from 2 vineyards on deep, decomposed granite soils.
Fantastic natural acidity that balances out the texture and mid-palate that all Swartland white wines possess. The nose is flinty with some stone fruit and citrus aromatics. At its finest when decanted.
Winemaker Taras Ochota explains the name, saying it is taken from 'the back of my 1960s bass amp I used in my misspent youth playing in punk bands.
It was such a simple less-is-more image which represents going back to basics, no fancy stuff, just old-school winemaking from an insane Basket Range vineyard.
We had the good fortune to try a bottle of this last week. It is absolutely gorgeous. Sometimes with white Burgundy at this price you wonder if it's worth it. Drinking this is like falling into a bed of the finest goose down pillows. You feel enveloped in luxury.
Antonio Galloni: “In my mind, Ramey is one of the top wineries in the United States.”
This 2013 is beautifully structured and taut, with textured fruit and enervating acidity. The potential for aging is tremendous, with much to give over the next 8-10 years. 14.5% abv.
One hectare of vines planted at the foot of Bothmaskop Mountain in Stellenbosch’s Jonkershoek. And the year they were mostly planted? 1920. Yup, thats nearly a 100 year old vineyard.....
'Less defined than the Pucelles – big and rich and blossomy. Long and one of the most powerful 2007s I have seen. Creamy and honeyed – very Corton Charlemagne. Much more extract and nerve than most.' 18/20 Jancis Robinson