Case of the Month: May

Traditionally found on the Iberian peninsula, producing zesty, mineral driven wines with a lick of salinity, Albari–o has been put to good work on New Zealand's north island. A touch more citrus and stone fruit than its old world cousins, this is a great alternative for Sav Blanc fiends.

It is no wonder that Godello from Northern Spain is a grape is making a name for itself. This example, from steep, high-altitude vineyards near the Galician coast line, is refreshing, crisp and deliciously fruity with a characteristic Galician zing. All filled out with lush stone fruit.

This opulent Shiraz from the world-famous Stellenbosch region has richly fruity, spicy aromas and a smooth palate. Subtle oak, peppery spice and a long, clean smoky finish.

This has been a Cirencester favourite from long before the days of Phoenix Wines. Made in the appassimento style, where the grapes are dried prior to pressing, producing a richly intense wine - a mini-Amarone of sorts! Always a crowd-pleaser, the Gran Passione is full of ripe damson and cherry, with Christmas spice and vanilla notes. Juicy, velvety and luscious. I challenge anyone to find a better wine at this price!

The grapes are hand-picked in their high-altitude vineyards before being transported to Montalcino for vinification. The wine is fermented in stainless steel after which it is matured in French barriques for six months before bottling (30% new oak and 70% second use). After bottling, the wine spends a further six months in bottle before release. This process produces a wine which is striking ruby red in colour with excellent balance and finesse. This full-bodied, well-rounded wine releases intense notes of fruit and spice, yet retaining freshness due to the vineyard altitude. This makes it a very versatile food wine - but it loves ragu sauces or rich mushroom dishes. (92pts James Suckling)