Nicholson's appreciate the highly perfumed wines of the Vergelesses vineyard and we think you'll love the 2016 vintage.

This elegant and restrained wine is ageing well, offering a bouquet of black cherries and raspberries. Any palate enjoying red fruits and black pepper spice, earthy tannins and well-judged acidity, is in for a treat.

Maceration: Stainless steel tanks
Fermentation time: 8 days
Fermentation temperature: 25-28 ºC I 77-82 ºF
Malolactic fermentation: Yes
Ageing Process: Aged in French oak barrels for six months
Yield: 13 Ton/há

Color: Bright ruby-red.
Nose: Aromas of sour cherries, blackberries, black currants and touches of vanilla.
Palate: Balanced, with velvety tannins and a soft, elegant ending.

It goes great with salmon and tuna fish, poultry, roast beef, pasta with a soft sauce and cheeses like brie and camembert.

As this piece explains, the best Beaujolais is a thing of beauty, and Morel's wines are better than most. Dominique Morel has 12 hectares of vineyard in Beaujolais and Fleurie.

Perhaps his vines, some of which are up to 70 years old, account for the intensity of his wines. Morel says: "I make wines I like to drink, with lots of fruit, good colour and a rounded mouth-feel''. More here.

Grapes for this sparkling wine are organically farmed and hand-harvested to create a steely taste full of peach flavours and a crisp, fresh and minerally character.  The wine is made in the classical or traditional method, spending 15 months on its lees before disgorgement.

We say it's difficult not to enjoy a good Cremant de Bourgogne.

Why? This article explains more.

Devaux are Pinot Noir and Rosé specialists. While most of their vineyards are in the Aube, the hub of the Champagne region, we believe growing the grape on the slopes of the Côte des Bar gives this Pinot Noir a lovely richness on the nose and finish, without compromising the finesse.

Including some local Chardonnay, with a proportion from the fine chalky soils of the Côte des Blancs in the blend, adds liveliness and elegance.