Angus Vinden is one such winemaker who has utilised techniques originating from Georgia such as the use of amphora and while not used for this wine, I’ll work with any segue I can get to introduce this week’s Wine of the Week.

We’ve spoken about Angus Vinden in our newsletters before so you will know about his immaculate care of his vineyards and extensive regenerative practices; but we are yet to have any of his wines up in the grand spotlight and what a ripper we have to start. The vines were planted in 1973 over red volcanic clay and fine sandy clay loam soils giving these wines a greater acidity that makes the mouth water.

The grapes were handpicked and whole bunch pressed with the juice then being transferred directly to large, tight, French and Austrian oak. To build a greater level of texture and creaminess into the wine, bâtonnage (or ‘yeast stirring’ for those less cultured like myself) was conducted throughout the seven-month fermentation. 

The result is a slightly reducted chardonnay with aromas of ripe stone fruit and a touch of curry leaf. On the palate, Angus has achieved a beautiful texture, with a striking acidity that makes it remarkably moreish.

This moreishness has got the wine listed on the paired tasting menu at three-michelin star restaurant The Ledbury in North Kensington. So if you’ve always wondered what a three-starred Michelin wine is like and have been waiting for the right moment, well now’s your chance. 

On our shelves at £38.50, with your Wine of the Week discount, it can be yours at just  £30.80, and just imagine if you get it in a dozen. 

Use code VINDEN20 at the checkout to get your discount and happy drinking!