166 products
Maturana Blanca was almost lost to Rioja and is still planted in tiny quantity; this is a single 4.3-hectare plot of it at up to 750 metres.
Viñátigo have done more than anyone to rescue the Canaries' forgotten grapes, and Vijariego Blanco is the most thrilling of them.
A serious Stellenbosch Chardonnay built for tension rather than weight: barrel-fermented for texture, then held back from malolactic ferm...
High-altitude Chardonnay from the Hautes-Côtes, where cool north-west facing slopes and a wide day-night swing keep the acidity that warm...
Cool-site Chardonnay with the oak used sparingly, letting the acidity carry the wine.
Silex is the flint soil that gives Sancerre its smoky edge, and Laloue bottle it on its own from a single three-hectare parcel of forty-y...
Most Sancerre never sees a barrel.
Barrel-fermented Chenin usually trades tension for weight; this one keeps both, with eleven months on the lees adding grip rather than fat.
Etna is an active volcano with vineyards on its slopes, and Carricante grown at altitude in that black soil produces one of the most dist...
The village white from Bhilar's biodynamic, horse-ploughed vineyards above Elvillar, made from old bush-vine Viura with a little Garnacha...
Pouilly-Fuissé is the Mâconnais at its most serious, and Lise Marie is made without any oak so the site rather than the barrel sets the tone.
Schoenenbourg is one of the great Grand Cru sites of Alsace, and its marl, gypsum and sandstone soils give Riesling both weight and tensi...
Montmains is the Premier Cru for anyone who wants tension rather than weight, and Labille leaves it almost entirely unoaked, letting 15 t...
Vosgros sits in a sun-trap amphitheatre on the left bank, which is why it gives a rounder, riper Chablis than most Premier Crus.
Almost no Albariño is made like this - a single old-vine plot above the sea, ten months in large French oak, and 14% of genuine weight.
The wine that made Gavi's name, from the estate that has worked Cortese at Rovereto since 1919 and trademarked the phrase Gavi dei Gavi f...
Pouilly-Fumé sits across the river from Sancerre on much the same flint, and Tracy has been in one family since 1586.
Mule Blanche is Jaboulet's white Crozes-Hermitage, from old vines in the Conflans sector planted between 1956 and 1974.
Canarian whites rarely reach the UK at this level of seriousness.
White Santenay is scarce in a village that mostly makes red, and Clos des Champs Carafe is the highest walled vineyard in it.
Ungrafted vines over a century old, on some of the oldest rock in the Canaries, are rare anywhere.
White Bordeaux made the serious way: one 1.80-hectare plot of clay and limestone, hand-picked at dawn, fermented in barrel with bâtonnage...
Vassilis Tsaktsarlis learned white winemaking from Denis Dubourdieu, and Ovilos is the result: equal Assyrtiko and Semillon fermented in ...
Old vines planted in the 1980s on North Canterbury clay, wild-fermented and split between new oak and concrete.
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.