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Donnhoff Oberhauser Brucke Riesling Eiswein 2012. Most wine people will probably say that Grand Cru Burgundy is where the greatest wines of the world come from but, I think that Eiswein from the great German estates are if not better it is a very close run thing. The thing here is age, Burgundy do need time to develope those fantastic secondary elements that wine people crave, in Burgundy that may be 15, 29 or 30 years unfortunately for mere mortals Eiswein can take a lot longer. The other problem is the weather, as the world warms most traditional wine areas are needing to adapt but for Eiswein time may not be on its side. Generally Eiswein needs to have completed its cycle of growth and decay and hopefully have been attacked by a friendly rot and if that is not enough stay frozen long enough to be made into one of the most magical products on earth. Donnhoff are one of the handful of great estates in Germany that can manage this. We are discounting Canada because even though there wines are good they are not at this level. So, If you can go and buy as much German Eiswein as possible before it disappears for ever.

Joh. Jos. Prum. The Prum family have run this winery in Wehlen on the Mosel river since 1911. They focus on the sweeter styles of Riesling, now run by Manfred and his daughter Katharina with mainly ungrafted vines with vineyards in Wehlener Sonnenuhr , Graacher Himmelreich, Bernkasteler Lay, Bernkasteler Badstube and Zeltlinger Sonnenuhr. The style can be sometimes misunderstood, the wines need time to start their amazing journey and even the Kabinett level wines need around 10 years before been anywhere near ready to drink. Overall Prum make some of the greatest wines in Germany and develope fantastically well for many years.

Champagne Drappier Eclose 2012. At the moment I think Champagne as a region is producing some of the most exciting wines of anywhere on earth. Big statement. This is a unique product at the moment from the very impressive Champagne house of Drappier. A wine produced in a wooden egg shaped vessel, all to do with the the Fibonacci sequence. The grapes come from the superb 2012 vintage from their Grand Sendree vinyard, spending 3 years in the Ovum shaped egg then a further 10 years on lees. With a blend of 60% Pinot Noir and 40% Chardonnay with a dosage of 4g per litre and only 574 bottles from the initial release. A must try for any Champagne fanatic.

Diego Morra Barbera D'Alba 2023. I am a big fan of Morra wines having drunk the Nebbiolo and Barolo for some time now. I don't drink much Barbera, I often find it too rich and fruit driven for my palate, this definitely has fruit but not over the top like some. Really rich dark cherry but with spice and some earthy undertones to keep it interesting. Again a winner in my mind from one of the stars of Piedmont.

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