Although we weren’t sold on the Grand Vin, we considered the Second wine to be the belle of the ball, when we tasted Jean-Guillaume Pratt's range in his spectacular new tasting hall – despite its rather dark, cathedral-like ambience and lack of natural light. 69% Cabernet, 30% Merlot and a magical 1% Petit Verdot. Showing considerable weight of fruit, yet still managing the classic St Estèphe structure, which really only becomes acceptable in great vintages like 2009. Grainy, ethereal damson fruit on the nose, which morphs into intense black fruit, chocolate, spice and cassis on the palate. With more than a nod to the Napa, this promises to be a stunner – in a decade or two. Drink from 2018 - 2025

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This picturesque château is something of gem, having been extensively refurbished by Dominique Bessineau when he bought the estate in 1989. It is believed that pilgrims en route to St Jacques (Santiago) de Compestella, drank from the well here, and it became a postal relay in the seventeenth century, adding proof to the fact that this was a stop-over for the pilgrims. The vines are around 30-years-old, and this classy wine from the Côtes substantiates the ‘old vine’ status with its depth of fruit and backbone.

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Leaving behind careers in medicine and molecular biology, Doctors John and Brigid Forrest established Forrest Estate in Marlborough's stony Wairau River Valley in 1989. This cheery pair won a coup at their first vintage, scooping a trophy at NZ's national wine awards. This inviting Pinot Noir offers aromas of sweet, dried cranberries and warm earth, and a beautifully fresh palate of ripe red summer fruits. John Forrest drinks it with quail risotto. Leaving behind careers in medicine and molecular biology, Doctors John and Brigid Forrest established Forrest Estate in Marlborough's stony Wairau River Valley in 1989. This cheery pair won a coup at their first vintage, scooping a trophy at NZ's national wine awards. This inviting Pinot Noir offers aromas of sweet, dried cranberries and warm earth, and a beautifully fresh palate of ripe red summer fruits. John Forrest drinks it with quail risotto.

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Made in the village of Givry which was the preferred wine of Henry IV, maybe because this town in southern Burgundy's Côte Châlonnaise (a low ridge running from Beaune, recently granted its own appellation) was the birthplace of his mistress Gabrielle d'Estrées. Guy Chaumont's holdings are now certified organic by 'Nature & Progrès'.

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