Stockist/Retailer: cockburnsofleith.co.uk

(2026) A blend of 80% Inzolia and 20% Zibibbo, the organic grapes are vinified separately. Fermented on skins, the Inzolia is macerated for two to three weeks, the Zibibbo for six weeks. The result is a definitely orange wine where the Zibibbo (muscat) marks the aromatics, but so to does a distinct Mandarin orange on both nose and palate - not just autosuggestion from the colour, but a tangy citrus peel flavour that is bright and zippy, with an intense peppermint-leaf, herby tang and good acid. It's a lovely wine, cleanly made, and not too 'out there' in terms of its natural wine characteristics. Watch the video for more information.

(2025) Aromatically this misses a little of the complexity of the appassimento bottling, but compensates perfectly with a creamy, ripe, juiciness of cherry and intense blueberry. Creamy on the palate too, a lively mouthful of ripe, dark berries bolstered by spice into a long, well-balanced finish.

(2025) Certified organic and vegan, this Shiraz is fermented with indigenous yeasts and made without synthetic inputs. The colour is a vibrant magenta-purple, and the fresh raspberry, cherry and red plum fruit also has an underlying balsamic quality, a little hint of florals and bell pepper too. In the mouth it is super-fresh, tingling on the tongue with spicy, peppery character underpinning the juicy red fruit. There is a hint of something very crunchy, I could say mineral, certainly the acid character bright and focused. With its moderate tannins and exuberance of the fruit this would suit chilling lightly for a summer drink and falls into the 'gluggable' camp, albeit with a bit of depth on the finish. Watch the video for more information.

(2025) Those who have tasted Musar's top level pink will know it is an idiosyncratic rosé, made from two local varieties, Obaideh and Merwah and fermented in oak. The 'Jeune' range is more orthodox and made for earlier drinking, but this 2022 rosé made from 85% Cinsault and 15% Mourvèdre still bucks the trend: it is three years old, much darker than is fashionable, and has a coppery tone to its colour. On the nose it is determinedly not Provençal, with a grilled meat or roasting chestnut nuance, almond and cream to red fruits. The palate is smooth and vinous - this strikes me as a 'serious' sort of rosé rather than a patio quaffer, finishing with spice and bright acidity to match with a salad Niçoise or Middle Eastern mezze. Watch the video for more information.

(2025) Tasmania is a hotspot for the production of traditional method sparkling wines, and Janz, part of the Yalumba family group, is a reliable stalwart. This is 94% Pinot Noir with 4% Chardonnay and 2% Pinot Meunier, sourced from cool climate vineyards across Tasmania, and given 18 months on the lees before disgorgement. Pale in colour and opening with strawberries and cream, but I find something pleasingly earthy and umami-like in there too. In the glass the bubbles are persistent, and the palate shows a breadth of ripe red fruits, a fine twist of something more tart, like raspberry, then good acidity to play against the fruit, with only 7.4g/l dosage ensuring a savoury edge to this. Quite a range of prices coming up for this, but £16.99 at time of review from our quoted stockist.

(2022) A rather lovely wine, blending old-vine Grenache and Cinsault, with a little Cabernet Sauvignon and Syrah, grown at 350-metres altitude. Salmon pink with a touch of peach, there's an exotic lychee and fragrant mandarin and peach aroma, leading on to a crisp but textured palate with vivid fruit and a fine lemony acid balance. There's a little grip here that's welcome as a food wine, yet it has charm and easy-drinking pleasure too.

(2020) From an estate owned by Scottish industrialist Sir David Murray, this is a Cinsault and Grenache-led blend from Varois en Provence, where 350-metres of altitude provide relatively cool conditions and clay and limestone soils some added freshness. It is elegant and perfumed, some floral notes and cherry fruit, a softer hint of pulpy strawberry too. In the mouth red fruits but a keen acid framework that adds a cleansing, quite pithy lemon freshness too. Stylish and good value.