One of Le Chai's most prized whites, La Voûte is the team work of winemaker Mark Hoddy and a meticulous grower in the Limoux, Bruno Bouché. Mark's aim with this wine is to make a rich, yet mineral-fresh Burgundy-style wine at an affordable price.

He knows exactly where to source the best grapes each vintage – Bruno Bouché's Astruc vineyard in Limoux Océanique, where the vines, planted at 300 metres, benefit from both the cooling Atlantic and the warmth of the Med. It results in intense ripe fruit with excellent freshness. After careful pressing the juice is put into new barrels to ferment slowly. A further year’s ageing in oak, with lees stirring, lends a creamy texture to the peachy lemon fruit. Serve cool with creamy sauced chicken.

Cabalié's popularity is down to a rare combination of imposing richness and easy drinking smoothness. Recreating that in white was no easy task. But Cabalié maestro Hervé Sabardeil has done it – years of searching, blending and hard work come to fruition in this, his ultimate expression of a southern French white. The magical grape mix is old-vine Viognier for intense honeysuckle aroma and soft texture, Muscat for dazzling grapey notes, and Colombard to keep it all zesty. And of course the other key ingredients are bright southern French sunshine, which ripens the grapes to perfection, sea breezes to keep them healthy and night harvesting to ensure maximum freshness. Bursting with tropical fruit, Cabalié is perfect with seafood or chicken.

Vines have been planted in this very southerly part of the Rhône since Roman times. They certainly knew a thing or two about making wine, so it’s safe to bet that this terroir is spot on for great wine! Typically, when you think of the Rhône you think of Syrah and Grenache. But award-winning winemaker Thierry Ferlay has shown that, in fact, Bordeaux's Merlot ripens perfectly in his local vineyards, not far from Châteauneuf.

Using old-vine fruit for extra intensity, he has created a silky red with plum and blackberry notes and a hint of pepper and liquorice. Easy going and fruity, it makes a delicious glassful on its own as well as a great stand by for mid-week suppers from sausages to shepherd's pie. A top choice for a barbecue too.

Lying close to Margaux's Châteaux Giscours and du Tertre, Château Cazauviel remains surprisingly under the radar. It was inherited by Régis Bernaleau from his father in 1978 and today remains in family hands. It is situated on the prized gravel soils of the Arsac plateau, which lends both an intensity and a finesse to the wine. This pretty claret is from a vintage struck by early April frosts – the most devastating for many years.

It reduced yields, but as Decanter wrote, "there are some excellent wines." Most, like Cazauviel 2017, are not long keepers, but makes delightful drinking now. Ideally open a couple of hours before serving and decant. It'll make a delicious glass with roast chicken with morels or a mushroom croustade.

The Pic Saint-Loup was elevated to AOC status in 2016 in recognition of the region’s consistently outstanding wines. Named after the peak which bears the same name, the waters here are pristine, and the south-facing vineyards embrace the cool breezes of the Mediterranean.

La Closiere is an 80/20 split of the region’s iconic Syrah and Grenache. Small barrels are used for the Syrah (half of them new), while the Grenache is left to its own devices in larger 2,000L foudres. At 15% alcohol level, this is a hefty beast of a red but retains a beautiful elegance thanks to exquisite craftsmanship.

Château Lavabre La Closerie 2018 has been racking up some excellent scores from the world’s top wine critics…

“… a blockbuster bouquet of black fruits, camphor, graphite, ground pepper, and cured meats. With a touch more finesse and focus compared to the appellation release, it's full-bodied and has a beautifully balanced, concentrated, elegant mouthfeel, ripe tannins, and a great finish…”

“Blueberries, blackberries and licorice notes mark the nose, supported by hints of crushed stone and spicy oak. It's full-bodied and ripe but still balanced, with a more streamlined feel than the other Lavabre reds, along with silky tannins and a long, licorice-laden finish.”

“Opulent! Incredibly concentrated… Lots of sweetness but at the same time it isn't sweet. Fig molasses. Coal dust. Graphite. Caraway. Lots of texture on those tannins… Huge power and broad, glossy, muscled shoulders. Nothing understated about this wine."