So far so good. We’ve learned of several of our wines landing awards and accolades for 2009 already, with more that we’ll be advised on later.

Aureus Blanc de Blancs Brut: International Wine & Spirits Competition Silver Medal (Best in Class). This Crement de Loire is our sparkling star. Champagne quality at half the price, it has that classic biscuity nose, with pure fruit from the Chardonnay grape, and a perfectly dry finish. We knew this would be a great candidate for an IWSC Medal.

Dignite Syrah 2005: Concours National des Vin de Pays Silver Medal. This Syrah picked up a silver medal at Syrah du Monde last year, which is the world’s top competition for assessing Syrah with exceptional varietal character. Eric Monnin is a rebel winemaker, producing reds that are bigger, bolder and fruitier (perhaps more in line with the New World philospohy you might say), but essentially making top quality wine in minute quantities.

Mirabello Pinot Grigio Rosé 2007: Decanter Commendation. Made from the same grapes that go into its white partner, the Mirabello Rosé is the in-fashion pink drink of the summer. There’s a small proportion of the black Pinot Nero grape, to help develop a fuller colour and flavour.

Palazzi Negro Amaro 2006: Decanter Commendation. A definite foodie wine for those Italian obsessives. This robust, slightly bitter red has flavours of ripe berries, and has developed absurd complexity for the price, after spending 9 months in Slavonian oak casks. A real winner for true wine drinkers.

Stayed tuned for more wines that we’ll be introducing to the range in the next week or two, including a Pinot Noir from the Languedoc which made the Top 100 French Vin de Pays.

Wines or wineries that have achieved awards or accolades will be listed on their individual product pages. Simply hold your cursor over the medals that are pictured for more detail.

Ah, the white Pinot G, the quintessential summer wine, popular with those who enjoy a light lunch on a summers afternoon, or those who can’t get enough of those warm summer barbecues. But is it Pinot Grigio or Pinot Gris? Well, since they are the same grapes, we are talking about a case of style here, with Grigio being the leaner version and Gris being the chubbier of the two. Generally speaking of course.

Pinot Grigio is the term derived from Italy, where this close relative to Pinot Blanc has become very popular. There is more produced here than anywhere else in the world. They would say they’re making the world’s best, but the French Alsatians would have a few things to say about that. In the New World it is New Zealand that has recently been making the most notable Pinot Gris.

In Italy, the best of this varietal probably comes from the northeast. They are typically dry, medium or light in body, with high acidity, and unoaked with delicate citrus and green fruit flavours (green apple, lemon). As a result, they are good to go with a huge variety of foods. The dry, acidic versions are particularly well paired with shellfish and other seafood.

Alsace Pinot Gris’ are typically full-bodied, dry, medium or sweet, with spicy tropical flavours (ginger, banana, melon), sometimes with hints of honey.  The secret to Alsace Pinot Gris lies not only in the climate, but also the soil. Rich, minerally soil flavours mingle with the substantial acidity to create that unique Alsace stamp.

Look out for possibly the most fruit driven wines of this variety. Pinot G has recently begun to flourish in New Zealand, which now offers some fantastic alternatives to Europe, often with more prominent flavours of pear, nectarine, peach and apple.

Interestingly, the Pinot G grape itself is pink, so it’s possible to make Rosé wines by fermenting the juice with the grape skins remaining. This allows for a lovely pink colour to develop, with all the varietal characteristics left intact.

Here are a few suggestions from our own range that will make you realise just what a difference the styles and regions can make.

Farnese Pinot Grigio: Classic Italian Pinot Grigio from Italian Winery of the Year three years in a row.

Mirabello Pinot Grigio Rosé: A crisp, lively Pinot Grigio Rose, from juice that was left in contact with the skins for 12 hours before gentle pressing.

The Ned Pinot Grigio: Brent Marris, responsible for one of the most remarkable Sauvignon Blanc’s to come out of New Zealand in previous years, has produced this memorable, fruity New World Pinot G labelled “Grigio”.

Blanck Pinot Gris: Now we’re getting serious. This is classic, top end Alace Pinot Gris, with the minerality forementioned, coupled with delicate fruit flavours.