Cow, Goat, Sheep, Buffalo — and Place

Why it caught our eye

Vouvray is made from Chenin Blanc, a grape that doesn't get nearly enough love. Marc Brédif has been making it since 1893, in cellars dug deep into the soft white tufa rock of the Loire Valley. The Classic has a gentle touch of sweetness, balanced by lovely fresh acidity, so it tastes juicy rather than sugary. Honeyed apple, quince, pear and a little lemon. Spicy food, pork dishes and creamy goat's cheese are all fantastic partners.

Why it caught our eye

This Chardonnay pours a pale golden hue, bursting with aromas of ripe green apple, Bartlett pear, and honeydew melon, accented by lemon zest, white blossoms, and a touch of mint. The palate is fresh, vibrant, and textured, with juicy peach, citrus, and grapefruit flavours supported by bright acidity and a chalky minerality that carries through to a long, refreshing finish. The Talmard estate, run by Mallory and Benjamin Talmard, spans 30 hectares across Uchizy and neighboring villages in the Maconnais, an area known for its clay-limestone soils and historical roots dating back to the 17th century. This 2023 vintage is crafted in stainless steel only, with fermentation on indigenous yeasts and extended lees contact (up to 7 months) to enhance texture while preserving fruit purity and minerality. Serve well-chilled (10-12 °C). A perfect partner for roasted chicken, seafood risotto, grilled white fish, or fresh goat cheese. Its bright fruit and clean mineral finish make it ideal for ligh

Why it caught our eye

Looking for a crisp Burgundy white for everyday drinking? Philippe Chavy is better known for his Puligny-Montrachet, but alongside his Chardonnays he makes this zippy Aligoté. It's all about freshness: lemon zest, green apple and a hint of white pepper, with a slightly salty, mouth-watering finish. Pop it in the fridge and serve it with oysters, goat's cheese, or a plate of garlicky snails if you're feeling very French.

Why it caught our eye

Bright pale straw with green-gold reflections. Aromatic nose of white peach, pear, citrus blossom and crushed white-stone minerality, with subtle leesy weight and a delicate floral lift. Medium-bodied with bright Rhône acidity, a textured chalky mid-palate and a long, savoury finish carrying the chalky character of the white-clay soils. Excellent with roast chicken, grilled white fish, herbed risotto or fresh goat's cheese.