166 products
Almost all the white wine in Côtes de Provence is Rolle, and this is a clean, unoaked expression of it from a single plot below the estat...
Two hectares in the Spitzer Graben, yields held punishingly low, and a refusal to soften the wine with botrytis-affected fruit the way mu...
A family estate blending several of its own Kimmeridgian parcels rather than buying fruit in, which is rarer at this level of Chablis tha...
Pietracalda is Feudi's single-vineyard Fiano, grown between 400 and 600 metres on clay and limestone in Irpinia, and the Riserva bottling...
Chardonnay has been in the ground at Epanomi since 1983, long enough for the estate to know exactly what it wants from it: barrel ferment...
A grower's Chablis made entirely without oak, so what reaches the glass is Kimmeridgian limestone and citrus rather than barrel.
Viognier planted at Epanomi in 1993 under university supervision, and treated seriously ever since: skin contact, French oak fermentation...
A four-grape white that ignores appellation lines to chase freshness, drawing Chardonnay, Petit Manseng and Chenin off cool clay-limeston...
Ribeiro is one of Spain's oldest white regions and one of its least understood, and Xosé Lois Sebio farms the hard plots nobody else wants.
Pouilly-Fumé sits on the right bank opposite Sancerre and gives Sauvignon Blanc a gunflint smokiness you will not find across the river.
Käferberg is a named single vineyard on primary rock and limestone, and the extra work it gets — vine-by-vine pruning, low yields, hand s...
Goulley went organic in 1991, among the very first in Chablis to do so, and still farms every hectare that way with minimal sulphur.
Most Sancerre at this price is built on one soil type; this blends all three, so it has the freshness of Caillottes, the weight of Terres...
Three generations at Thauvenay, working eleven hectares of south-east facing vines that average thirty-five years old across all three Sa...
This is Riesling from the vineyard where the grape's German story effectively begins — planted to Riesling alone since 1720, and the site...
Viognier turns blowsy in warm places; Lismore's high, cold site at the southern tip of Africa gives it perfume without losing the acid line.
Barrel fermentation gives Sauvignon Blanc texture and weight instead of the sharp green character the grape is known for.
Saint-Véran gives the shape of white Burgundy in a more approachable register, and Ferrand makes it without any oak so the fruit and the ...
Educato shows what limestone at 380 to 400 metres does for Chardonnay in the Langhe.
Silex is the flint soil that gives Sancerre its smoky edge, and this cuvée is drawn only from the Reverdy family's old vines on the clay-...
A Chablis house that built its name buying back Premier and Grand Cru land, applying the same gravity handling and steel ageing to its village wine.
White Rhône blends are rare outside France and rarer still done this well: a single Santa Ynez vineyard, whole-cluster pressed, fermented...
A second Sancerre grower with a different touch — the same limestone, more texture and weight.
Pošip is Dalmatia's great indigenous white, and Stina's plots on Brač are old, dry-farmed and rooted in the island's limestone.
White wine, crisp to rich
Chablis and white Burgundy for mineral Chardonnay; Sancerre, Marlborough and South African Sauvignon Blanc for freshness; Riesling from the Mosel and Rheingau, bone dry to gently off-dry; Albariño, Grüner Veltliner and Assyrtiko for salty, citrus-led whites; Condrieu, Rhône blends and textured New World Chardonnay for weight.
Each product page covers how the wine tastes, the producer behind it, food pairings and when to drink it. Filter by grape, country, body or price to narrow the list.
Frequently asked questions
Red, white, rosé, sparkling, sweet and fortified wines, from classic regions such as Burgundy, Bordeaux, the Rhône, Piedmont, Tuscany, Rioja and Champagne to England, South Africa, New Zealand and the Americas. Every product page carries tasting notes, food pairings and a drinking window.
Yes. Gift vouchers at £40 and £50 sit in the Gifts collection, and any order can be sent to a different UK address with a gift message at checkout.
Get in touch through the contact page with the order number and a note on what did not suit. The team can point to bottles closer to the preferred style for next time.
FAQ
1. Which white wine suits which dish?
Crisp, unoaked whites such as Chablis, Sancerre, Albariño and Assyrtiko suit shellfish, salads and goat's cheese. Richer whites such as oaked Chardonnay, Condrieu and white Rhône blends match roast chicken, creamy sauces and pork. Tasting notes and pairings sit on every product page.
2. How cold should white wine be?
Light, aromatic whites at 7–10°C; fuller, oaked whites at 10–13°C, where the texture shows best.
3. Do white wines age?
Most are best within a few years of the vintage. Grand Cru Chablis, top white Burgundy and Riesling from great sites can develop for a decade or more. The drinking window is on each product page.