Wines £30 to £50

The Black Label is Gavi's benchmark, and the limited edition is bottled only in vintages La Scolca judges the finest.

North Canterbury limestone and clay give Pinot Noir a savoury frame that little else in New Zealand matches.

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...

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...

Fitou is the Languedoc's oldest red appellation and still one of its least fashionable, which is why a wine of this weight costs what it does.

Collavini's flagship white, and made the hard way: the Friulano and Chardonnay are dried on trays before pressing, which is why it has th...

Wild yeasts, four different vessels and no temperature control give this more texture and complexity than the stainless-steel Santorini n...

Sagrantino carries more tannin than almost any other grape, and Di Filippo handles it with wild-yeast fermentation, a long gentle macerat...

Amarone from the highest vineyards in Valpantena, where ripening runs a month behind the valley floor and the wine keeps its lift.

Vassilis Tsaktsarlis learned white winemaking from Denis Dubourdieu, and Ovilos is the result: equal Assyrtiko and Semillon fermented in ...

A 2.5-hectare plot made only in the vintages that deserve it, and released after four years in bottle rather than pushed out early.

Pošip is Dalmatia's great indigenous white, and Stina's plots on Brač are old, dry-farmed and rooted in the island's limestone.

Half the fruit dried on racks and twenty months in oak give this the depth of a far more expensive Veneto red without tipping into Amarone weight.

Vosgros sits in a sun-trap amphitheatre on the left bank, which is why it gives a rounder, riper Chablis than most Premier Crus.

Montmains is the Premier Cru for anyone who wants tension rather than weight, and Labille leaves it almost entirely unoaked, letting 15 t...

A family grower house working eleven hectares of chalk, with three years on the lees — well beyond the minimum — behind a Pinot-led blend.

Seven years in the chalk cellars is well beyond what most vintage Champagne is given, and it shows in the gingerbread and brioche depth s...

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.

One of the last independent family houses in Champagne, and the reserve-heavy blend shows it: 40% reserve wine drawn across roughly 15 crus.

High-altitude Chardonnay from the Hautes-Côtes, where cool north-west facing slopes and a wide day-night swing keep the acidity that warm...

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.

Gosset blocks malolactic conversion across the range, which is why an Extra Brut here reads precise rather than austere.

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 ...

Santenay sits at the quiet southern end of the Cote de Beaune and rarely draws the attention its neighbours get.