2012 Pago de Los Capellanes, Joven, Ribera del Duero
Made with a 100 percent Tempranillo from a blend of 40 parcels from high altitude to preserve freshness (650-800m), this is a joyful little wine. A core of bright red cherry fruit is lifted by notes of cloves and Asian spice thanks to five months in new French oak. Delicious by itself, I love the food-friendly element of this wine – it will really come to its own with lamb.

2010 Côte-Rôtie, Cuvée Classique ‘Ampodium’, Domaine René Rostaing
A brilliant vintage for Côte-Rôtie, this is René’s favourite vintage of the past 20 years. Long maceration and low temperatures preserve the crystalline focus, yet the ripeness of the fruit gives a balance of opulent richness that makes this wine approachable in youth. There is finesse with black fruit precision with a touch of wet stone minerality, floral jasmine notes and herbs de provenance on the finish. Personally, I feel this wine as it represents the best of the Côte-Rôtie at a reasonable price. Though approachable now, this has the structure to age happily for a decade or more and will continue to give and give. If you have a case of this, I would open a bottle a year and track its progress.

Val Vilaine Inflorescence Bouchard
From less than 2ha and made with 100 percent Pinot Noir this is a totally mesmerising Champagne. Since we first stocked the wines of Cedric Bouchard, I have been excited by the selection and every bottle of Val Vilaine has made me look for more. Bright fruit, crushed granite with a lacy character and real poise. If you have never tried Cedric Bouchard’s wines, this is a great introduction to his range and style.

2011 Godello, Álvarez de Toledo, Bierzo
Godello became almost extinct in the 1970s, but was rescued by a few quality-conscious producers and today sees a real revival. Álvarez de Toledo produces a golden-coloured Godello, with a palate that combines fresh zesty citrus fruit with a touch of sleek exotic pineapple and chalky minerality on the finish. Definitely my pick as I like to explore unusual grape varieties and it is superb with food. It is a great alternative to Chablis as it is delicious by itself and terrific with seafood (especially scallops).