Stockist/Retailer: Vintage Roots

(2026) The Wild Thing range was developed in partnership with the animal charity, the Born Free Foundation. Ethically sourced, fully organic and vegan certified, every bottle sold means a donation to the Foundation. In this case it's Prosecco, but perhaps not as we know it: this is a 'frizzante' wine, not 'spumante', with a gentle fizz rather than fully bubbly, which also means it can be closed with a regular wine cork requiring a corkscrew. It is also relatively dry for Prosecco, extremely light and fairly straightforward with its pear juice fruit and fresh lemon zest acidity. Watch the video for more information.

(2025) Like its Merlot partner also tasted, a dontation for every bottle sold of this wine from La Mancha in Spain goes to the Born Free Foundation, the animal conservation charity. From the heat of southern Spain yet with only 11.5% alcohol this has obviously been picked early, and the nose is subtle for the variety, with stone fruit and a gentle mintiness, leading on to a flavourful palate, with ripe fruit that does not enter the overtly tropical spectrum, but stays juicy and poised with balanced acidity.

(2025) Something a bit different for sure from Prosecco producer Giol, but it is not Prosecco. This is a frizzate, so gently sparkling deep red wine made by the tank method from the Raboso variety. Cherry is the overwhelming note on nose and palate, where there is also a drying, coal like quality to the tannins softened overall by 15g/l of residual sugar - though this still feels dry in the mouth and would suit drinking with charcuterie or chorizo perhaps.

(2024) I've slipped in this Charmat method wine just because it is a bit different and lot of fun. From the hills of Emilia-Romagna at around 350 metres this comes from an organic certified estate that prizes biodiversity. Several variants of the Lambrusco grape variety are used including Sorbara, Graparossa and Salamino. There's something joyous about the foaming, day-glo purple colour as this pours, the nose showing bitter cherry and chocolate, then the palate juicy but the tannins, as always with sparkling reds, giving that very dry, crisp finish.

(2024) I found this unoaked Macabeu Viognier blend from the Costers del Segre in northeastern Spain to be a delightful wine. There's a hint of spearmint intensity to the bright, apple and lime leaf-scented wine that has a lemon-sherbet shimmering freshness. Sweetly ripe on the palate, but that crunchy and zippy apple and citrus is swept up in the tangy zing of the acidity in the finish. Watch my video review for more information.

(2024) Pale straw-gold, with a modest stream of small bubbles, aromas are herby, citrussy and super fresh. Just a subtle biscuity background in this organic wine, fermented with indigenous yeasts. In the mouth this Brut wine continues in a fresh and zippy vein. There's a rolling texture to the mousse, and hints of ripe fruit, but the acidity is decisive to leave this firm and cleansing in the finish. A blend of Pinot Blanc and Auxerrois.

(2024) Developed in Switzerland, Cabernet Sauvignon has been crossed with an undisclosed disease-resistant variety. This is both organic and 'no added sulphur', opening with a fairly high-toned, floral and Beaujolais-like character as well as some juicy blackcurrant. In the mouth it is smooth and again, so reminiscent of a good Beaujolais village, with a sappy edge to black fruits, gentle acidity but a nicely crisp and refreshing acidity. I would chill this ideally, for a very pleasant summer red with its 12.5% alcohol.

(2024) Made from Cabernet Blanc, a new drought and mildew resistant grape that's a cross of Cabernet Sauvignon and unspecified resistant partner varieties. It is creamy, ripe and really rather nice. It opens with a hint of green fig, but mostly ripe, tropical fruit hinting at banana and ripe Ogen melon. The palate is fruit filled and juicy, with excellent citrus acidity balancing the finish.

(2024) This feather-light, 11% alcohol wine is made from 50% Souvignier and 50% Muscaris, two new 'PiWi' disease-resistant varieties. Souvignier is a cross between Seyval blanc and Zähringer, Muscaris is a cross of Solaris and Muscat. Light golden colour, the Muscat aromatics are powerful, green herbs, hedgerow and flowers over ripe summer melon. The palate has texture and plenty of sweet fruit. This may have a touch of residual sugar I think - it is sweeter than the Cabernet Blanc also tasted - but it also has a sweep of acidity and that herbal streak that keeps it balanced and fresh.

(2024) From organic specialist Vintage Roots, a certfied organic, velvetty red blend from elevated vineyards in Alamansa in the south of Spain. From limestone soils, 50% Monastrell and 50% Syrah is aged four months in 300-litre barrels of fine grained French and American oak. Masses of glossy red cherry, spice and lifted, kirsch-like aroma leads on to a sweet-fruited and lush palate. The ripeness and creamy texture is nicely roughened up by a bit of gravelly tannin and a squeeze of acidity, then the gentle toast of the barrels draws the wine to a balanced conclusion. Crowd-pleasing, but not without some elegance. Watch the video for more information and food-matching ideas.