Cesar Marquez, Parajes de Bierzo, 2021

Castilla y Leon, Spain

Young winemaker César Márquez has deep family roots in Bierzo, having learned his craft under the guidance of his uncle, Raúl Pérez. His winemaking journey has taken him from the family wineries to Mendoza, where he worked with the Michelini brothers, before launching his own project in 2015. Inspired by Burgundy’s classification system, he is exploring how site-specific winemaking can showcase the diversity of Bierzo’s terroirs.

César works with over 100-year-old bush vines around Valtuille de Abajo, carefully tending to individual parcels. His approach to winemaking is consistent across his reds, focusing on expressing the origin of the grapes rather than the influence of winemaking itself. Mencía, with a touch of Garnacha Tintorera, is partially destemmed and fermented in open barriques. Post-fermentation macerations are long, and the wines then age for 12 months in old barrels, without racking or top-ups, before being released the following winter.

Parajes (meaning “places” in Spanish) is a regional wine that reflects the diversity of Bierzo, blending grapes from a selection of plots across Valtuille de Abajo, Corullón, Camponaraya, Valtuille de Arriba, and Ponferrada.The bush vines, over 100 years old, grow in a mix of clay, sand, stones, and slate, shaped by a continental climate with a slight Atlantic influence.

Each plot is fermented separately, with about 50% whole bunch in the final blend. Grapes are gently foot-crushed, and fermentation with natural yeasts takes place in 225- and 500-litre open barrels. Maceration varies from 17 to 60 days, depending on the parcel. After a year, the different cuvées are decanted and blended, followed by 12 months of aging in old oak barrels before bottling, without fining or filtration.

The result is an aromatic, fresh, and elegant wine, with vibrant red fruit, liquorice, and floral notes—a beautiful expression of Bierzo’s terroir and old-vine heritage.

 

Domaine Guion, Authentique Bourgueil, 2019

Loire Valley, France

Established in 1950 in the heart of Bourgueil, Domaine Guion has always been deeply connected to the land. Originally a self-sufficient farm, the family raised livestock and grew vegetables and grains alongside their vines.Their commitment to preserving and nourishing the environment led them to adopt organic farming as early as 1965 making them true pioneers of sustainable viticulture in the Loire Valley.

 In 1994, after studying in Bordeaux, Stéphane Guion took over the family’s 8.5 hectares of vineyards. Under his stewardship, the estate continued its dedication to natural farming, achieving Demeter biodynamic certification in 2021.

 The Authentique cuvée comes from vines averaging 50 years old, planted at a density of 4,500 vines per hectare. Certified organic, these vineyards reflect the estate’s long-standing commitment to natural farming and minimal intervention winemaking.

The grapes are handpicked and destemmed, undergoing spontaneous fermentation with native yeasts in stainless steel tanks.The wine then matures for 10 months in tank before being lightly filtered and bottled with a small dose of SO2, the only addition throughout vinification.

This is a Cabernet Franc with character; vibrant hedgerow fruit and thyme on the nose, complemented by an appealing touch of savouriness on the palate from bottle ageing. A pure and expressive take on Bourgueil, showing both freshness and depth.

 

Triangle Wines, Sanha Branco, 2021

Bairrada, Portugal

Triangle Wines is a nomadic winery initiative founded by Ben Henshaw of The Sourcing Table.This innovative project involves collaborations with winemaker friends worldwide, from Portugal to Chile and Argentina. For the latest venture, Ben has teamed up with Dirk Niepoort, a superstar winemaker from Portugal.

Dirk Niepoort is celebrated for his innovative approach to winemaking and his dedication to preserving traditional methods. As the fifth generation of the Niepoort family, which has been producing port since 1842, Dirk has broadened the family’s legacy by exploring a variety of wines, including reds, whites, and fortified options. Known for his experimental spirit and commitment to quality, Dirk has significantly elevated the reputation of Portuguese wines globally, blending modern techniques with a deep respect for the region’s rich wine heritage.

Dirk has been working in Bairrada since 2010, drawn to what he believes is one of Portugal’s finest terroirs.The fruit for this wine comes from 80-year-old vines, deeply rooted in calcareous clay soils, which lend structure and minerality to the wine.

The vineyard is densely planted at 2,500 vines per hectare, with practicing organic viticulture and a low-intervention approach in the cellar. Harvest takes place in late August, with fermentation occurring in stainless steel tanks.The wine then undergoes malolactic fermentation before spending 20 months ageing in 2,500-liter old wooden vats.

The result is a linear, pure white, with racy, briny lemon zest acidity and an elegant blend of floral and fresh green herbaceous notes, an expressive take on Bairrada’s potential for world-class whites.

 

Bodega Bodega, Blanco, 2023

La Mancha, Spain

This own-label project between importers Indigo Wine and a trusted winery in La Mancha delivers a bright, refreshing white wine that balances accessibility with character.

As Spain’s largest wine region, La Mancha is known for its vast plains, dry climate, and exceptional conditions for viticulture.The vineyards for this wine are planted at 600 meters above sea level, where cooler nighttime temperatures help preserve acidity and freshness in the grapes.The soils here are rich in chalk, which contributes to the wine’s structure and minerality. Chalky soils are known to retain moisture, offering much-needed hydration in this arid region while also imparting a distinctive brightness and finesse to the wine.

Grapes are sourced from across La Mancha using conventional viticulture, with careful selection to ensure quality.To retain maximum freshness, harvesting takes place at night when temperatures are lower. After a short cold maceration, the free-run juice is settled for 48 hours at 6–8°C before undergoing a cool fermentation.This gentle process helps preserve the vibrant fruit profile in the wine.

This is a crisp, refreshing white wine packed with zesty lemon and grapefruit flavours, underpinned by a delicate touch of salinity on the finish. Designed as an easy-drinking, everyday wine, it offers plenty of charm and character—a perfect go-to bottle for casual enjoyment, whether paired with food or sipped on its own.

 

William Downie, Cathedral Pinot Noir, 2023

Victoria,Australia

William Downie is one of the most respected names in Australian Pinot Noir, known for his minimal intervention approach and deep commitment to site expression. His journey with Pinot began in Burgundy at legendary domaines Fourrier and Hubert Lignier, before refining his craft at Bass Phillip in Gippsland and De Bortoli. In 2003, he launched his own label, sourcing Pinot Noir from the Yarra Valley, Gippsland, and the Mornington Peninsula.

Today, William focuses exclusively on the lesser-known Gippsland region, where he and his wife Rachel run a farm alongside tending to select vineyard plots across the area.

His winemaking philosophy is simple: allow the land to speak. While he follows a low-intervention approach, he isn’t dogmatic—working meticulously with hygiene, temperature, and pH to ensure his wines are precise, clean, and expressive. “What I think is interesting about Australian Pinot Noir is the generally very old soils,” William explains. “The vines have a big story to tell. An old story to tell. A subtle and nuanced story to tell. It can be very hard to coax that story out. So we have to work very gently and delicately.”

This cuvée is a thoughtfully balanced blend of 70% Mornington Peninsula and 30% King Valley fruit.The Mornington portion comes from three distinct sites spread across the Peninsula, where vines grow in sandy loam over clay.The King Valley component hails from Whitfield, planted on rich reddish clay loam. Site selection varies slightly each year, depending on the vintage and growing conditions.The grapes are hand-harvested and de-stemmed before undergoing a natural fermentation in a mix of wooden and stainless- steel open fermenters. No temperature control is used, and the wine is left undisturbed without pump-overs or punch-downs to allow for a gentle extraction. After three weeks of maceration, it is pressed into stainless steel, where it rests for two months before being bottled with a light filtration.

The result is a wine bursting with blackcurrant, raspberry, and cherry, layered with earthy spice. It’s concentrated yet precise, with well-defined fruit and subtle tannins that add to its finesse and drinkability.

 

Laurel, Clos I Terrasses, 2021

Priorat, Catalunya

Clos I Terrasses was born in 1989 when Alvaro Palacios and René Barbier, now legends of Priorat, convinced their friend Daphne Glorian to take a leap of faith—spending all her savings on a plot of old Garnacha vines planted across 17 hillside terraces just outside Gratallops. At the time, Priorat was far from the celebrated fine wine region it is today, but they believed in its potential.

The first ten vintages were crafted at Barbier’s Clos Mogador, until Daphne acquired an old cellar from Palacios, marking a new chapter for Clos I Terrasses. Over the years, the wines have only grown in stature, balancing dense fruit, exotic spice, and the distinctive licorella minerality with a freshness and elegance that truly sets them apart within this grand appellation.

The grapes for Laurel come from the estate’s 11.2-hectare vineyard, situated at 375–450 meters above sea level.The vines, aged 17 to 40 years, are rooted in Priorat’s signature licorella soils—a mix of slate and quartz that drains water efficiently while retaining heat during the day and slowly releasing it at night, aiding in grape ripening.The region’s Mediterranean climate, combined with high diurnal temperature variation and annual rainfall of 400–600mm, contributes to the wine’s balance of power and freshness.

Farmed biodynamically, the grapes are hand-sorted, de-stemmed, and lightly crushed before undergoing fermentation in large wooden and concrete vats, lasting around four weeks.

Ageing takes place in a mix of wooden and concrete vats, second- and third-year barrels, and amphorae, allowing for complexity and refinement.

The wine is bursting with intense aromas of ripe cherries, hibiscus, and passionfruit, accented by a subtle touch of juniper.The palate is juicy and vibrant, with bright fruit, silky tannins, and a harmonious balance, finishing with elegant mineral depth.