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Gewurztraminer is a very difficult grape variety to grow, Mathieu & Emmanuelle have mastered here the balance of alcohol and aromatic content, making this wine exotic and perfumed without bitterness and a lovely weight on the palate.

A blend of Pinot Gris and Gewurztraminer with 10 days of skin contact, making an orange wine. It is arguably our first orange wine at Swig, considering this for quite sometime we wanted to be sure to find the right one. Artisan brings us to a different universe of flavours! It is definitely spicy and exotic, slightly hoppy and freshly grounded white pepper, pink grapefruits, mandarin as well and mango skin and lychee flavours. Fresh and flavoursome as we like it, this wine is original and addictive. To be consumed slightly chilled.

For the moment, this is a one off production, as Pieter is unsure whether he is going to be able to get hold of the grapes again. With such balance of white peaches, almond blossom, lemon curd and cob nuts, we highly recommend you to indulge right now - a stunning new wine to the collection.

100% Verdelho from the Voor Paardeberg. It's rich, it's ripe, it's opulent, and it goes exceptionally well with Thai food. If you like your whites bold and big, this is for you - slightly later picked, but very fresh and high acidity.

Orbitofrontal Cortex is named after the part of your brain where conscious decisions are made. It's fair to expect great things with a wine made as the consciously selected best of the best....! On the nose, we have layers of sun dried hay, tonnes of sweet conference pears, baked apples, even some fresh crunchy green apple acidity. It's an intricately put together number, but no fear, if you like your whites with texture, crunch, ripe fruit and with a story, then this is for you.

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. "John Seccombe has been producing some lovely, quite cerebral wines since his debut in 2013, cut from a similar cloth as his friend Chris Alheit (both winemakers are members of the Zoo Biscuit collective). These are not meant to seduce you with overt, conspicuous flavors. They are more textural, subtle wines whose attributes seem to creep up on you. Quantities are extremely small, but they are very reasonably priced considering the care and quality that goes into them." Neal Martin Tasting note: Honeysuckle, sweet meadow herbs, pear and fennel. Leesy, creme anglaise and tangerine peel. Totally entrancing.

100% Chenin Blanc from Spain??? Sure, why not? Looks a little like and kind of smells like Irn Bru.

On the nose - cheese rind, crystallised pineapple and lemon biscuits. The nose gives a hint to the voluptuos and nuanced texture. Creamy notes swirl among delicate aromas of pale roses, lillies and that Chablis esque stone - gout de terroir as they'd say in French. It is intense, yet with soft flesh, perfume and mouth feel. Rich mouthfeel, yet a very fine acidity that guides it beautifully to a precise long finish. Note to self. Drink with Coquilles St Jacques, Not peanut butter. Weisser Burgunder AKA Pinot Blanc.

A note from Brendon: Custard cream with a green-apple bite. The last of the fruit to come off the vine followed by a luxuriously gentle fermentation has resulted in confectionary flavours atop a firm acidic plinth – pure pear drops. This is a wine that will lend itself exceedingly well to sumptuous, exotic dishes – Chinese sausage or fragrant Thai chicken rice would fit the bill.

Honeysuckle, lemon pith, and clotted cream on the nose, with just a hint of struck match. There's orange flower water there too. This is definitely a "shove your nose in there a bunch of times because it'll be different with every sniff" sort of wine. The palate is a great combination of power and subtle nuance. There are some big flavours there - ripe tropical fruit notes, creamy touches, textured oak, but also lighter floral edges and gentle spice as well. This is quite awesome right now - a stonking mouth full of wine - but with age it will mellow a bit. Delicious now, but worth sticking down if you've got the patience. 13.5% Drink now - 2020

Decanter "Top Five Dry Loire Whites of 2015" - 94 points “A really fascinating nose of lime leaf, polished citrus fruit and white peach that has great elegance infused with greengage and wild flowers. There is plenty of alcohol here but with impressive, pithy substance which is set up very well for the cellar. Drink 2017-2025” High Recommended, 94 points. Reviewed by Jim Budd, Chris Kissack and Ben Llewelyn.

If the La Rupture (their crazy Sauvignon Blanc) has gone a bit punk, this is writhing on its back and air-guitaring to the Ramones with an oversized safety pin through its nose. This Marsanne is left on its skins for several weeks during and after ferment, giving it a warm gold/bronze hue. The nose is heady, gloriously oxidative with dried peaches, apricots, cloves and cinnamon. Smells a bit like proper bread pudding. The palate is extraordinary – there’s real grip there and beautiful texture – it’s all like proper, waxy honeycomb with the richness of sweetness but totally dry. I think this would beat a fair few Palo Cortado when paired with good Pata Negra. What an amazing and interesting wine. 14% Drink now - 2025

This is very impressive. Very much in the buttery Burgundian mould. Rich but refined white-butter notes on the nose, seamlessly melding into something quite savoury and mealy. A hint of toast. The fruit is rich melon/peach with butterscotch and tropical notes intermingled. In balance though. Very much so. Hedonistic and moreish. Beautiful balance, richness, texture, creaminess, savouriness. This could easily be premier cru Meursault.

'Complex, powerful and lively with ripe pear, peach and citrus fruit. Mineral and a bit smoky with high acidity. A lovely linear wine with real depth. Just a faint hint of cabbage and a lovely stony edge. Simply brilliant.' 94/100 Jamie Goode

A sumptuous Chardonnay from Langhe with some soft toast, honeydew melon and a fine, textured palate.

Ripe and fine- fresh cashews and a hint of toast. Nicely rounded with great length, and a peach tinged finish.

A new arrival from our favourite Adelaide Hills winery! This wine is 98% Savagnin (not to be confused with Sauvignon!), a lesser-seen variety whose best expression in its native France can be found in the Jura. The juice sits on its skins for one month before going into barrel for natural malolactic fermentation to occur. It retains wonderful freshness while delivering a fanfare of baked apples, honey-roast pears, camomile, dried apricots, orange peel, peaches and cream, and a decidedly herbal perfume of fresh oregano, sage and a hint of fennel. An uplifting, singing acidity adds brightness to the otherwise soft and round palate, making for a lip-smackingly good, dangerously gluggable summer gem. Resist the temptation to drink it all at once though - this wine demands good company and at leat one full evening of deep contemplation.

Jaroslav Springer is one of the most important names connected with the winemaking renaissance in Moravia. His family has been making wine for three centuries, but it’s since 2004, when Springer went into partnership with the American Stapleton brothers (one of whom is a former US ambassador to the Czech Republic), that the winery has sought to make an impact internationally. Thanks to substantial financial investment, Springer has been able to upgrade his winery, enabling him to make the astonishingly fine organic Pinot Noir and Chardonnay that his old vines and enviable terroir had always suggested would be possible. His south-east facing Ctvrte vineyard is amongst the finest in the country, with a unique micro-climate and long growing season ideal for ripening top-quality Pinot. To be clear, this is a wine that’s really up there with the best Premier Cru Burgundy – yet it remains priced at a village level. Here in the UK over the next year or two, we can expect to see much more from Moravia – the wines are just too good for it to remain a ‘hidden gem’ any longer.

Seems more lifted and delicate than previous vintages. That line of Normandy butter creaminess is finer than ever. Fruit is on the exotic citrus side but this is a much finer, more delicate wine than I would expect. Really lovely freshness and length.

This wine is named after the 'Geelkapel' snake the venomous Cape Cobra, that can morph into a brillant yellow after which this wine is named. From Adi Badenhorst's latest vintage - Muscat de Frontignan and White Muskadel, handpicked whole bunches, gently crushed by foot and naturally fermented for 2 weeks.

A masterclass in winemaking and blending from Duncan Savage. As Greg Sherwood MW puts it "There is no doubt that Duncan Savage is one of the best white wine winemakers in South Africa."

A complex wine with elegant structure, depth and finesse. Ripe aromas of pineapple, lemon and peach blend with a herbaceous flavour and a wonderful minerality. A great wine with a long, catchy finals and handsome body.

The devil (or at least the incredible flavour) really is in the detail with this wine. Hand picking, minimal intervention, natural fermentation in oak barrels and naturation on the lees keep the grapefruit and floral citrus nose while giving the wine a bit more to shout about on the beautifully rounded palate. With 96 points from James Halliday this is a go to wine for purity, minerality and most importantly quality!

"This sets the pulse racing with its linearity, crisp acidity and extraordinary length. But there's a wealth of flavour too - the white stone fruit, citrus zest and juice, the kick of spice and a just the right amount of lees-creamy influence to add another layer of complexity but not weight. Oh and a bargain." 96 points, Halliday Wine Companion 2018

Gorgeous white burgundy. Impressive both on the nose and the palate. It's no wimp of a wine. This is full-bodied white burgundy, but with no excess fat. It's lithe, powerful and delicious. Drinking now and for a few years.

This is stunning Chardonnay. " Acts a lot like a wine from Ramonet (the great Burgundy producer)" 93pts, Stephen Tanzer. Minuscule quantities.

YABBY LAKE 2015 - “...dollar-for-dollar one of the best chardonnays in Australia.” James Halliday “All the Yabby Block wines are to die for this year.” Matthew Jukes

Crunchy green apple, salted caramel and a whiff of smoke. Almonds and blossom and a saline core. Delicate, but incredibly nuanced and fresh.

Crunchy green apple, salted caramel and a whiff of smoke. Almonds and blossom and a saline core. Delicate, but incredibly nuanced and fresh.

The grapes are Biancolella, Ginestra and Falanghina. The consultant winemaker in Vincenzo Mercurio. We first tasted this with him, alongside Lionel Cousin of Cupano, when they were sharing a stand of organic Italian producers.

"Keermont Vineyard is one of leading lights of Stellenbosch, enjoying a rapid ascent under winemaker Alex Starey[...] I asked him about current developments at Keermont. What's coming up? "We have evolved a lot in recent years," he answered. "We have planted a couple of new blocks of Roussanne and a tiny amount of Marsanne. Hopefully they will fit into the Terrasse, otherwise we will have to introduce a new blend. I was smitten by the 2015 Riverside Chenin Blanc. Exciting times lie ahead for Keermont." Neal Martin, The Wine Advocate.

Elegantly expressive, full of lovely rich stone fruit and melon character with hints of dried fruits and spice, toasted hazelnuts and hints of butterscotch. There's also a firm line of flinty minerality, and that delicious combination of texture, body and fresh acidity that the whites around Corton do so well. Fine enough to grace even the most fastidious Burgundy bibber's table.

It's more restrained than the 2014 when we first encountered it, in Spring 2016, but with a few more months it will develop richer flavours. I think the 2016 is a finer wine than the 2014, and overall a better balanced wine, and its evolution will be slower meaning it will keep for longer. Delicate at first, but as you swirl the glass the aromas of apricot, peach, herbs and pollen notes begin to come out and captivate. As it opens the fruits become more pronounced on the palate. The texture (think finest down pillow) and concentration, a bit like a fine Barsac, is sufficient that you feel the density in your mouth, the beautiful lingering stone fruit flavours. It will develop in richness and flavour over the next 12 months, but retain its freshness and purity. I'll be sneaking a bottle for Christmas but it will probably be at its best from summer 2018 for 2 to 3 years.

The boutique winery of Restless River is located in Hemel-en-Aarde where winemakers Craig and Anne Wessels are carefully making two Restless River wines. Established in 1999 in this very young wine region, the Restless River’s Cabernet Sauvignon and Chardonnay vineyards represent some of the oldest in all of the valley. The fruit, sourced from tiny yields from vines planted on extremely diverse soils and located only 5km from the Atlantic Ocean, struggles to ripen in this particularly cold climate and lingers on the vine long into autumn, often harvested as late as May. All wines produced from Restless River are unfined as well as unfiltered.

'Killer' (Rajat Parr), 'Stunner' (Jamie Goode), 'Unmissable' (Richard Hemming) - the inaugural 2014 vintage of Jamie Kutch's Chardonnay was a unanimous, Coche-Dury referencing success. All critics were agreed that the man nailed it, producing a flinty, cool Sonoma Coast Chardonnay that hit all the right notes and then came on for a couple of encores and played them all perfectly again. Here we have the 2015 and, by the beard of Zeus, he's done it again. Huge scores and avalanche of superlatives from critics; his reputation as the best Chardonnay producer in California more or less assured; and the wine itself - quite possibly flawless. What can one say? Clearly, whether it's Pinot or Chardonnay, Jamie Kutch is a winemaker to be reckoned with. This is electrifying Chardy. Yields were markedly low in Sonoma in 2015, so, as you can imagine, supplies are very limited, but it's worth going that extra mile for. In Cali terms, it's a pretty much in a league of its own.

Caroline Morey began to release wines under her own name in 2006, with her husband Pierre-Yves as winemaker. The style of the wines is typical of Pierre-Yves, concentrated with a core of pure fruit yet rapier straight with real citrus bite and driving minerality.

“A new star is born! A wine of remarkable harmony from the entry into the mouth and up to the finale. Its texture is silky smooth yet nice and crisp. The nose generously exhibits a palette of fruits ranging from citrus fruits to pear through to peach. A superbly successful Chassagne that combines balance and finesse with great class.” Laurent Gotti - ‘All About Burgundy’

A powerful and altogether more extrovert chardonnay but which packs a zesty, saline element amid swirling heady notes of lime and blossoms. Produced from two parcels on the Helderberg in Stellenbosch, this is very likely a new benchmark for South African chardonnay.

"Mendoza clone grapes are hand-picked, pressed directly into French puncheons for a wild ferment and maturation (without mlf) for 10 months. It is an exquisitely balanced wine, grapefruit and almond kernel to the fore, the finish of great length. 97 points" - James Halliday

The more elegant and restrained of the two chardonnays from fruit grown at a high altitude in Elandskloof. Reminiscent of the more reductive styles of white Burgundy, with a tight, flinty element combined with moreish stone fruit flavour and lemon curd. Creamy with lime citrus hints and a certain exotic spice. A full, rich, mouthfilling wine but one marked by a fresh, taut finish.