pioneering.quirky.artisan.(white)

Koshu is the haiku of the wine world: subtle, layered, and quietly profound. You’ll find sweet, gentle aromas of green apple, candied nashi pear, apricot skins, Darjeeling tea, and old rose, with just a whisper of vanilla from eight months in oak. The palate is complex and textural, thanks to gentle skin contact with the Koshu grape, creating a remarkable three-dimensional mouthfeel. Château Mercian, Japan’s oldest winery, has been perfecting Koshu since 1870, when two brave young men were dispatched to France to learn how to make wine properly. Their descendants are still tending the vines today, keeping the story alive.

This isn’t a wine that shouts. It’s a wine that harmonises — like slurping ramen in a hillside noodle shop on a frosty night, where the warmth of the broth, the steam in the air, and the quiet depth of the wine all play their part. Understated, elegant, and deeply satisfying. 10.5% alc. Drink now - 2027.

Press Reviews (previous vintage):

JancisRobinson.com: “Skin-contact Koshu. The faintest tinge of pink. Satsuma, floral, dry rose petals and Darjeeling. Mesmerising. Hint of quince. I like the delicate skein of salty bitterness that runs through it like a fine line. It has damask texture. Ginger root. Grapefruit peel and nutmeg. Nori. Sesame seeds. For a skin-fermented wine, this is astoundingly gauzy. It has an exquisite ballet-dancer control. Strength tucked into fine, fine, fine control. (TC)” 17 points

“Enric Soler is a specialist in Xarello, possibly the finest producer of this grape in the world!” - The Wine Advocate

We’ve been banging the drum on behalf of Enric Soler so loudly that we’ve had a complaint from a Mr. Raoni Metuktire, tribal chief of the Kayapo people in the upper Amazon, asking us to keep the noise down. We started shipping Enric’s wines in 2020, having tasted them in Barcelona and been blown away by the quality, and we are delighted to see that the world’s top wine critics are finally coming around to our way of thinking! Tim Atkin MW, who publishes one of the most in-depth reports on Spanish wine, describes him as “one of the best white wine makers in the world" while The Wine Advocate says that “Enric Soler is a specialist in Xarello, possibly the finest producer of this grape in the world!”

Enric is something of a legend within the Catalonian wine scene, having established the Barcelona Wine Academy in the 1990s, where winemakers from all over Catalonia would show up to share ideas and seek advice. As well as this, he also worked in some of Spain's top restaurants and was crowned Spain's 'champion sommelier' in 1997. He then turned his hand to winemaking in 2004 after his grandfather passed away, leaving him the vineyards he had planted in 1945, and Enric now farms them organically and biodynamically, focusing on just one grape variety, Xarello.

We have three of Enric’s wines available and we are focusing your main attention on his Improvisacio 2023, as we have reasonable stocks (156 bottles), but if you scroll further down, you will find his ‘Espenyalluchs’ and his 'Nun Vinya Dels Taus', which have come first and second in the last two editions of Tim Atkin’s ‘Catalonia Report’.

Enric's Xarello ‘Improvisacio’ 2023 is a fabulous rendition of Xarello and it plays like a clean guitar chord with no clumsy fingers muffling the strings, instead pressing down firmly on the frets: acidity, ripeness, concentration, varietal expression and length. Cool stone-fruits, orange blossom honey, sour pineapple and raw almond feature subtly on the palate of this super stylish white. If you need a thumbnail sketch, imagine a Chablis made from lees-aged Albariño: cool, incisive, electric.

The grapes were sourced from an organically-farmed 1.3 hectare vineyard with vines between 45 and 65 years of age. It was fermented and aged for 8 months in Stockinger barrels and concrete eggs and only indigenous yeasts were used. If you like the ‘Louro’ Godello by Rafael Palacios, then this will be right in your wheelhouse. Whatever that means. 12.5% alc. 6,240 bottles produced. Biodynamically farmed. Drink now-2030.

Press reviews:

Tamlyn Currin for Jancis Robinson.com: “This might be the richest and least monastic vintage of Improvisació that I have tasted – although that’s not to say it isn’t, still, a cathedral carved from citrine and rock salt. It’s always been a wine that rewards sipping slowly and empirically over several days – like any broad, dramatic landscape shaped by micro iota, it’s the adjacency of the immense and the minute that creates the most thrilling shifts. It was fascinating to see how the flavours and structure deepened in tone and timbre over five days, but also how they intensified and then receding, one day flattening to blades and planes and certainty, the next arching and clenching into fists and whorls. The nose is, as always, smoky, but here and there glimmers of fennel pollen and lemon-balm flowers. The biggest difference for me is on the palate – ripe apricots every time I taste it. But being Xarello, it is a tidal wine. And some days it seems to dissolve in the mouth like an aspirin, changing from stevia-like sweetness to medicinal bitterness to bitter citrus to citrus sweetness. And then, another time, it tastes like white peaches behind a veil of salt. And then it twists back into bitterness, but this time with the fragrant tension and oily fragrance of lemon-peel oil. The length of the wine is unbelievable. You can still taste it 10 minutes later. Best when it’s not too cold. Best when it’s been open five days. Best with a great book, towering conversation, or silence. Drink now-2038.” 17.5 points

Tim Atkin MW: “Lemon pith, fennel, freshly cut grass and a tight, toastiness on the nose; subtle, but the intensity is there on the palate, driven by a core of vibrant acidity. Another fantastic Improvisacio. Drink now-2034.” 94 points

 The Wine Advocate: “The 2023 Improvisació is Xarello from three plots that total 1.3 hectares. It fermented and matured in Austrian oak vats and concrete eggs for nine months and is possibly the wine with more impact from the vintage. Every year, the colour of the label changes, and in 2023, it is a pale orange. The nose is still a little spicy, denoting youth and the effect of the élevage. But the wine is harmonious and complex and should be wonderful with a little more time in bottle. It comes in at 12.5% alcohol. It finishes chalky, dry and tasty. 6,240 bottles produced. Drink now-2031.” 93 points

Decanter (previous vintage): “One of Catalonia’s top white wine producers, Enric Soler has made a chalky, stony Xarello with fabulous energy. It comes from his two main parcels of 45- to 65-year-old vines in the Penedes, and is fermented and aged for eight months in Austrian Stockinger vats and concrete eggs. Lively citrus fruit drives this wine, while there is a hint of fennel that speaks to its Mediterranean origins. It is electric and taut, serious yet mouthwateringly moreish. Drink now-2029.“ 94 points

Customer reviews:

”I had a bottle last night - absolutely delicious!!” - Mr. M. G

“Absolutely fantastic.” - Mr S.C.

"Thank you for the prompt delivery of the wine ordered last week. The stand-out was the Improvisacio!" - Mr. D.R.

“This now plays in the major league.” - The Wine Advocate, 98+ points

This extraordinary wine lives on the edge in so many ways: on the edge of Europe, on the edge of an Ocean, on the edge of a volcano and on the edge of balance (it teases your palate with its crisp acidity, but pulls back from the edge, bringing succulence just in the nick of time).

It’s made from 100 year-old Listan Blanco vines from the village of Palo Blanco, regarded as the best site in Tenerife for white wines, and it transmits the character of the soil and the weather and the maritime climate as eloquently as the ink of a good travel writer. The wine is mineral, zesty, saline and chiselled, packed with citrus, yet rendered complex and fascinating by the substrate of minerals that underpin it. A lemon-flavoured hand-grenade! It’s made to be enjoyed, but it's not going to change its nature to please you. Love it for what it is, and what it is is fabulous! 11.5% alc. Organic farming. Vegan-friendly. Drink now-2030.

Press review:

The Wine Advocate: “The grapes for the 2023 Palo Blanco were harvested earlier than ever, picked even earlier than the grapes from Taganana. It was a warm year, but the wine feels more like it's from a cool climate; it has a moderate 11.5% alcohol and is volcanic and less reductive than in previous years, fine-boned and sharp, with a vibrant palate, effervescent acidity and a dry chalkiness that gives it salinity. It's approachable but should also age in bottle. Drink now-2030.” 98+ points

Such a thrilling, dry white wine (just in case you thought all Madeira was sweet), sourced from Verdelho vines on the north side of the island, very close to the ocean and it positively pinballs across the palate with yuzu, grated lime peel, struck flint, matchstick and salty margarita notes. It’s a wine that pings with energy, unmistakeably an island wine, with a breezy Atlantic freshness and, although it’s only 12% alcohol, it has surprising weight and length. If I were forced to compare it to another wine, I’d say it sits somewhere between Didier Dagueneau’s ‘Silex’ and a Listan Blanco from Tenerife. I bet that was helpful. It was fermented and aged on its lees in barrel (although a portion was raised in stainless steel to retain Verdelho’s natural brightness). Drink now-2032.

Press review:

The Wine Advocate: “This has a reductive profile with notes of flint and some spicy and smoky hints (they had some new barrels in 2023). It has 12% alcohol and high acidity (around eight grams) after full malolactic and is sharp, chalky, tasty, saline, pungent and dry. It should age nicely in bottle. 1,500 bottles produced. Drink now-2036.” 95 points

“Worth every penny.” - JancisRobinson.com, 17.5 points

A typical Yarra Valley non-vintage white wine made from the Jura grape, Savagnin, produced by the fractional blending in a solera system of four different vintages (2015, 2019, 2020 and 2021). As I said, typical. Only 60 bottles were made available for the UK market and we managed to bid successfully for 30 of them and we are so glad we did! If you like Jura whites, the ones that are ‘topped up’ not the oxidative ones, then you will absolutely love this!

A lot of effort goes into making it and it really shows in the finished wine, which is hard to describe, because it’s not just a simple fruit cocktail. In fact, the fruit element is quite neutral, something along the lines of greengage, pear or star fruit, but the blending of four vintages, the use of clay eggs and the regular topping up of the vessels brings notes of ground almonds, green tea, salted lime and spiced apple kombucha. Hard to describe doesn’t begin to describe it! All I can say is that it will really enthral you if you like the Jura whites from producers like Cavarodes or Labet. Chiselled, elegant and refreshing on the one hand; complex, fascinating and delicious on the other. My hand-written tasting note just says: “PROPER WINE!”. 13% alc. Drink now-2030.

Press review:

JancisRobinson.com (Tamlyn Currin): “I was pretty smitten with this wine. Very different from the Crittenden Savagnins (Soumah founder Brett Butcher says they’re looking for a fresher style). But wow, the pulse and presence of this wine is spine-tingling! Ruched-silk texture, has a wonderful savoury-sweet play that is a bit like buttery filo pastry, dried rosemary and wild honey. Deep grapefruit acidity. Lots of layers, tissue paper and silk. Thrilling depth and layers. Pink grapefruit. Stippled with five spice. So precise that it’s almost as if you can taste every tiny grain of spice, dot by dot. Long, long, long. Worth every penny. Drink now-2033.” 17.5 points

The Australian Wine Companion: “Fermented and matured in clay eggs; a solera blend of wine from 2015, 2019, 2020 and 2021. With more than a nod to the Jura, this well-crafted wine has much more in common with the region's ouillé (topped up) wines than the more oxidative vin jaune. A bright green gold, you'll find aromas of poached pear, marzipan, sage and fennel. Textured and saline, the finish is grapefruit pithy and long. I like this a lot.” 93 points

Decanter: “A salty nose with lemon, nut, and spice aromas. The palate reveals pear, melon, subtle oak, and steely acidity.” 93 points

Tameran is a new project started in 2019 by the great footballer and Canary Islands native, David Silva (ex-Manchester City). David got in touch with Jonathan García (owner and winemaker at Suertes del Marques) while he was based in Manchester, after enjoying one of his wines in a restaurant [I bet it was the Trenzado!]. They formed a friendship and as David is a wine enthusiast, discussed the possibility of a project together. When an estate on Gran Canaria, which included six hectares of native vineyards, came up for sale, David asked Jonathan to come on-board as viticulturalist and winemaker and the rest is history! Drink now-2032.

Press review:

Decanter: “Beautifully buttered, Burgundian nose: toasted almond, orange rind, ripe peach, jackfruit, petrichor and camomile. A sea-shell hint, too. Rich but intensely savoury with super acid on a stunning, aerial palate. This is first vintage since Jonatan adjusted the pruning in order to harvest earlier, before the intense August heat (Vigariego Blanco is a relatively long-cycle grape). It now has acidity to keep the wine going for a decade or more. Served last in a tasting of the 2024 whites as the highlight. Drink now-2036.” 96 points

“One of South America’s greatest whites.” - Tim Atkin MW, 98 points

Semillon is such a fantastic grape variety, contributing to some of the world’s finest wines without getting the credit it deserves, whether in the sweet wines of Sauternes, the exquisite dry whites of Bordeaux, the age-worthy wines from the Hunter Valley or cult New World expressions from producers like Boekenhoutskloof and Riccitelli.

Matias Riccitelli has crafted a stunning wine from the 2023 harvest of these gnarly, old, ungrafted Semillon. Aromas of waxy lemons and green melon skin, cut grass and whetstone lead to a palate that is deep and complex, with lanolin, wild honey, lime peel and fresh dough cut through by wonderfully tangy acidity and a touch of salinity that puts one in mind of a Cretan Assyrtiko. This is Riccitelli’s best vintage yet and is a wine that belongs at the very top table with some of the finest white wines in the world. 12% alc. Fermented with native yeasts in French oak foudres. Drink now-2032.

Press review:

Tim Atkin MW “Volumes are small at just 4,000 bottles, alas, but this is one of South America’s greatest whites. Sourced from vines planted in Allen in the 1970s, this is a layered, effortlessly complex delight, combining aromas of honeysuckle, fresh hay and wet stones, citrus and pear flavours, subtle wood spices and a tapering finish. Still affordable, given the quality, at $60. Drink now-2035.” 98 points

JancisRobinson.com: “Very layered aromas of yellow pear and quince, wax, honey and parchment. It continues to unfold with air. Great depth and concentration on the palate, and there’s a slight tannic grip that adds to the texture. Fuller-bodied than most Hunter Valley Semillon. Brisk acidity helps tie everything together. It’s already fabulous but should age very well. Drink now-2034.” 17.5+ points

The Wine Advocate: “Once again, the 2023 Old Vines from Patagonia Sémillon is one of the most memorable examples of the variety in Argentina, derived from ungrafted vines planted in the 1970s and fermented and aged in foudre. A deep and intoxicating bouquet melds raw honey, beeswax, orchard fruits, pastry cream and hazelnut aromas with increasingly energetic citrus and herbal top notes as the wine opens. The mouthfeel is oily, spherical and weightlessly concentrated, culminating in a long, outstanding finish that is simultaneously dense, substantial, ethereal and laser-focused. As with the Patagonian Merlot bottling, this more than merits additional time in bottle and should reward more than a decade in the cellar.” 96 points

Customer comments:

“The wine went down a storm!” - Ms. R.L.

We could write paragraphs pointing to the fact that the Assyrtiko grape is now considered one of the ‘noble’ white varieties alongside the likes of Chardonnay, Chenin Blanc, Sauvignon Blanc and Riesling, but the market has a shorthand way of indicating that the word is already spreading by the fact that it has gone up from €0.60 per kilo to €3.00 per kilo in the last 2 years alone. Gaia’s ‘Wild Ferment’ is one of the finest expressions that we know, a wine with the most extraordinary aromas, thanks to the fact that Gaia source grapes for this cuvée from the upland vineyard of Pyrgos, considered to produce the most aromatic Assyrtiko on Santorini and the fact that each barrel undergoes a wild ferment, meaning that every barrel is slightly different depending on the particular yeast strain that initiates the fermentation, not to mention the fact that the wine is aged in stainless steel, French oak, American oak (some new, some used) and acacia barrels. It’s an astonishingly complex, intense, rich, bone dry and refined white wine that perfectly balances varietal expression with winemaking influence and the salty lemon identity of Assyrtiko from Santorini really shines through. 13.5% alc. Drink now-2034.

Press reviews:

The Wine Advocate: “The Gai'a Wines 2025 Santorini Assyrtiko ‘Wild Ferment’ is built on the idea that complexity comes from fermentation rather than oak or extraction. Made from very old ungrafted vines rooted in Santorini's pumice-rich volcanic soils, the wine undergoes spontaneous fermentation with a diverse population of indigenous yeasts before aging in a combination of stainless steel, French oak, American oak, acacia and ceramic vessels. The result is a plush, pithy and texturally rich expression of Assyrtiko with aromas of chamomile, stone fruit and paraffin. Although the wine shows more breadth and complexity than the estate's classic bottlings, it remains firmly anchored by the grape's naturally low pH and mineral backbone. This is a multifaceted wine that demonstrates how carefully managed wild fermentations can add layers of character. Drink now-2038.” 94 points

Decanter (previous vintage): “Fermentation is in 45% stainless steel, 45% wood (equal parts French and American oak and acacia) and 10% clay. Fruit from the Pyrgos area typically gives a more aromatic character than other local vineyards. Alluring Mediterranean aromas of honey, pine nut, peach blossom and a powerfully spicy-saline volcanic thread, the merest wisp of smoke. When you sip this wine you enter a delicious dimension of richly textured minerally intrigue. Citrus refreshment framed with dried oregano and immense presence balanced between flavour and mouthfeel. World-class in stature, and while it tastes great in the first three years of bottling, in my experience it unfurls further magnificent layers of complexity over a decade of careful cellaring.” 95 points

Jamie Goode (previous vintage): "This is a remarkable wine with powerful, mineral lime curd and salty lemon rind fruit. It has amazing texture and a bit of structure, too, with a real saline intensity. Youthful and tight, with great concentration of flavour, this oozes minerality. There’s a lot of fruit, but it’s not really about the fruit at all. Quite profound." 95 points

JancisRobinson.com (previous vintage): “The aroma is not straightforward Assyrtiko thanks to the winemaking and ageing choices. There’s no lack of head-clearing, piercing and stony citrus freshness but there’s also an inviting creaminess and many layers, the merest hint of vanilla. On the palate, electrifying tension and salty intensity. Like sticking your finger in a socket with the power switched on. But it’s balanced, intense and long. And has a lovely dusty/mineral quality and very little sign of the oak/acacia except in a rounded creaminess on the finish and a little bit of oak spice and oatmeal – extremely subtle – as it opens in the glass. Long and very salty on the finish, and yet there is an unexpected lingering creaminess and light vanilla sweetness (even if the wine is dry) long after the wine has been swallowed. Terrific intensity becomes even more evident on the day after opening.” 17.5 points

“The 2023 is very fine.” - Neal Martin, Vinous

In my family, if we are about to say something unbelievably dull, we precede it and conclude it with a noise that sounds something like a nasal foghorn. It’s hard to spell in a way that is phonetically accurate, but it would be something along the lines of “Phnoooar.” It tells the listener that they aren’t obliged to comment or react in any way, it is simply information that the speaker needs to get off their chest.

“Phnoooar.” This wine used to be called ‘Sans Bruit’ and was made from 100% Sauvignon Blanc sourced from vineyards around Saint Bris, the only appellation in Burgundy that permits the use of Sauvignon Blanc, but they used a few grapes from outside the appellation, meaning they couldn’t call it Saint Bris, so although it was a Saint Bris in all-but-name, they played on words and called it ‘Sans Bruit’. However, in 2023, the De Moors decided the wine needed some extra dimension and included 20% Chardonnay and 20% Bourgogne Aligoté, as well as partial ageing in amphora, so it was no longer a Saint Bris in either name or nature and they changed the name to ‘Nuova Descriptio’, meaning new name. “Phnoooar”

Are you still there? It’s a truly beautiful wine with only one drawback, which is that we can’t get nearly enough to satisfy demand, hence the annoying restriction below. It has flavours of star fruit, white pear, peeled green grapes, cold wax and a hint of kumquat bitterness, yet sweetly succulent whilst pierced by the sort of northern climate acidity that needed to be perfectly judged by an experienced pair of secateurs. As with all of De Moor’s wines, there’s a sense of chipped stone minerality that recurs like a leitmotif as it opens up. 13% alc. Drink now-2032.

Press review:

Vinous (Neal Martin): "The 2023 Nuova Descriptio is a worthy follow-up to the fine 2022, with beeswax, nettle, loam and gooseberry aromas that blossom in the glass. The palate is well balanced with a waxy texture. It's quite resinous and reminiscent of Goisot up in Saint-Bris. Touches of lanolin flourish on the finish. The 2023 is very fine. Drink now-2030." 91 points

EXTREMELY LIMITED. MAXIMUM 2 BOTTLES PER CUSTOMER. NOT AVAILABLE ON ITS OWN, MUST BE PART OF AN ORDER THAT MEETS OUR MINIMUM REQUIREMENT OF 6 BOTTLES. UK MAINLAND ONLY.

The word “ouillé” in the name of this wine means that the barrels were topped up with more of the same wine when the levels started to drop through natural evaporation, as is common with conventional white wines. It is to distinguish it from the ‘oxidative’ style of white wines that you find in the Jura, where the level is deliberately allowed to drop and a thin veil of yeast covers the surface, giving those wines their famous nutty, yeasty, salty flavours. We’re not brave enough for those wines, we prefer the “ouillé” style, which is so-called, because whenever people taste it and realise it’s not the oxidative style they say “Ooh yay!”.

Stéphane Tissot has produced a dazzling 2022, bristling with energy and intensity. Aromas of grapefruit peel, charred lime, preserved lemons and white flowers lead to a palate full of tang and verve. It’s a full-flavoured Savagnin, to be enjoyed with adventurous friends, bold dishes and/or strong local cheeses. 13.5% alc, Drink now-2030.

Press reviews:

The Wine Advocate: “The bottled ouillé 2022 Savagnin from Arbois, of which I had tasted some components the previous year, contains wine mostly from Trias clay soils, vinified, aged and bottled without added sulphur. It's ripe without excess, quite fresh and balanced for the year, coming in at 13.5% alcohol and displaying a yellow, almost fluorescent colour. It's open and expressive and reveals varietal notes, mixing citrus, yellow fruit and some herbal notes and a hint of white pepper. Drink now-2032.” 94 points

Vinous: “The barrel sample of the topped-up 2022 Arbois Savagnin evokes fragrant lemon peel, yellow apple and dried blossom. Focused and tight on the medium-bodied palate, the 2022 strikes a remarkable balance between flavour concentration and zesty acidity. Drink now-2032.” (91-93) points

“Enric Soler is a specialist in Xarello, possibly the finest producer of this grape in the world!” - The Wine Advocate

“One of Catalonia’s best white wines.” - Tim Atkin MW, 97 points

“This is stunning.” - The Wine Advocate, 96 points

We’re extremely proud to represent Enric Soler’s wines in the UK, one of the most revered winemakers in Catalonia. We could list his various achievements (Spain’s champion sommelier, founder of the Barcelona Wine Academy, leading exponent of biodynamic viticulture in Penedes), but the best illustration of the high esteem in which he is held came when we were talking to a young Catalan winemaker and we told him that we were Enric’s importer and he told us that he idolised him so much that he had named his dog after him. No higher praise needed.

This is Enric Soler’s ‘grand cru’, sourced from a tiny 0.7 hectare vineyard composed of Xarello vines planted in 1945. There’s a latent richness, but without any impression of excess fat, showing immaculate clarity of fruit, tantalising acidity, concentration and length. Imagine a flinty Grand Cru Chablis that spends its summer holidays by the Med and that goes some way towards conveying the spirit of this glorious wine with its flavours of wispy minerals, grapefruit, white flowers, pumpkin and a marine salinity that emerges on the finish. 100% organic/biodynamic farming. Only 7 barrels produced (2,935 bottles). 8 months in 300-litre Burgundy barrels (25% new) without batonnage (so as “not to make the wine dizzy", says Enric). 13% alc. Drink now-2032.

If you buy six it comes in a wooden case (NB I’m afraid we can only offer the 6-bottle wooden case for London delivery, as it’s too fragile to survive the rigours of the courier system. For deliveries outside London, we would need to repack it into ‘mailsafe’ cardboard boxes).

Organic/ biodynamic

Press reviews:

Tim Atkin MW: “Broader on the shoulder than Espenyalluchs; waxier and riper in style. Ripe orchard fruits, white peach, toasted hazelnuts and lemon peel on the nose. Driven, persistent and effortlessly long; the sort of wine that just oozes class. One of Catalonia’s best white wines. Drink now-2040.” 97 points

The Wine Advocate: “The iconic 2023 Nun Vinya Dels Taus is a single-vineyard Xarel.lo from the first plot they started working, which took 20 years to recover, recovering the soils, working organically and biodynamically with the plants and animals in the vineyard and lowering the yield per plant in a plot that was used to produce base wine for sparkling wine. It's only 0.67 hectares, planted in 1945. After the soft pressing of the whole bunches, the must fermented with indigenous yeasts in 300-litre barrels, 20% of them new. It matured for nine months in new, second and third-use barrels from selected barrel makers in Burgundy with lees without being racked or doing bâtonnage. This is stunning. It displays a bright yellow colour, almost fluorescent and with some green tints. The nose is kaleidoscopic, detailed and nuanced but very subtle and elegant, clean and precise. The palate is even more precise and fresh, like laser cut, vibrant and pungent, long, tasty and dry, with a chalky finish. Drink now-2035.” 96 points

Customer reviews:

“Even though 2023 was another hot and dry year in the region, the wine does not show this, but is remarkably subtle and elegant. It has the typical richness, complexity, and harmony that Nun always has, but I think feels more graceful and elegant in the 2023, also with a bit more freshness than in some previous vintages, and definitely it is one of the best vintages of this wine. The characteristic flavours of the Xarel·lo grape are there as part of a complex spectrum, all with great purity and the harmony of the wines of Enric Soler.  It is excellent to drink now and will last for many years in the cellar.” - from Professor C.K., a Vin Cognito customer, who visited the winery in March 2025

“I recently had the pleasure of opening the bottle of Nun Vinya dels Taus I purchased last year and was absolutely blown away - it was truly exceptional” - Mr. A. B.

“First one opened and hugely impressed. A bit of Burgundy meets Sadie Family Chenin.” - Mr I.M.

“This is now one of the finest addresses in the Jura.” - The Wine Advocate

From vines planted in 1947, one hectare in total in ‘Vigne Aux Dames’, one of the best lieux-dits in Château Chalon, where François Rousset-Martin makes ouillé wines with a long élevage. This matured in 400-litre barrels for three and a half years. 12.5% alc. Organically farmed. Drink now-2033.

The Wine Advocate: “Like it did last year when I first tasted it, the wine shows superbly; I'd say it's even better now. This had a long aging, four years in cask. Even in a slightly warmer year, this is only 12.5% alcohol, and it's serious, austere and highly mineral, energetic, vibrant and fresh, with a long, dry and salty finish. It's aging very slowly. Drink now-2034.” 97+ points

MAXIMUM 2 BOTTLES PER CUSTOMER. OUR MINIMUM ORDER IS 6 BOTTLES, SO PLEASE EXPLORE OUR WONDERFUL PORTFOLIO TO COMPLETE YOUR ORDER. :-)