Cloudy lemon in colour. The nose is simple – a vague mix of white apple, pear, a bit of citrus and that unmistakable homebrew tang. Not exactly expressive. Lightly fizzy, with medium-plus acidity and a mid-weight body. There’s an odd tension between creaminess and sharpness. The finish is where it gets peculiar: apple skins, nuts, and nettle all jostling for space. But as it breathes, the intrigue fizzles out, leaving behind something that feels a bit off – bruised, borderline rotten apples.

More oxidised than the Coeur de Raisin. Yellow apple, lemon, a touch of cream, wax, smoke - and grapefruit. The acidity is decent, there's some volume on the palate, but the smoky edge and bruised apple character overwhelm things a bit. There's an intriguing side to it, sure, but the sense of decay feels excessive. It also comes off a little heavy. Not quite my thing.

Oh yes, this is pure bliss. Everything in its place. I just love this wine - so drinkable, so effortlessly beautiful. And the way it opens up early, inviting you in, is a real charm. The bouquet is almost perfumed: quince, bruised apples, seaside pebbles, a touch of smoke, lemon, and just a whisper of gingerbread. Bright, expressive acidity, mineral core, creamy roundness. The balance is spot on. It's delicious, layered, and stylish.

Surprisingly clean nose - I was bracing for wild funk, but it's more composed than expected. Toasted pumpkin seeds, lilac, elderflower, even a touch of acacia honey with that salty Moldovan edge. A bit of tropical fruit, but nothing garish or overripe. That saline kick plays well with the sweet creaminess. Acidity sits around medium, but everything's in balance - nothing jarring. It's tasty, a little marmalade-like, with a gentle nutty twist.

Heh, now we're getting into the wild stuff. Bruised apple, candied fruit, canned pineapple, caramel, nuts, iodine. And it's so tasty. Salty, iodine-laced, deeply mineral. The acidity is high but tightly knit - everything feels composed. Long, engaging, packed with flavour. And absolutely nothing like a textbook Sauvignon Blanc, which only adds to the charm. Sitting somewhere between 4.2 and 4.3 in my mind.

Tasted blind and guessed it right, though I knew the region going in. Mead, fermented mash, a touch of wool (in the best possible way), roasted pumpkin seeds. It definitely improved with air - relatively creamy and rounded, with sharp, exposed acidity and a long finish. Maybe lacking a bit in depth, but the drinkability is off the charts.