• Every wine Ben creates is a complete knockout, so we asked him to get his hands on some extra-special grapes to make this super-premium wine. If you're a fan of Mr. Darnault's wines, this is the Holy Grail.
• He's well and truly outdone himself with this organic beauty... packed with ripe, crushed dark berry fruits, with a naughty slice of spice to round it off. Yum.
• Grab a lovely joint of pork, slow roast it so the crackling goes nice and crispy, a bit of stuffing, and several bottles of this.

• When he's not crafting top-rated wines for Angels, iconic Naked winemaker Ben Darnault is making prestigious Minervois at ‘Top 100 Winery’ Château Maris.
• When the Covid-19 lockdown left Maris with a lake of unsold wine, Angels stepped up to the plate. As one good turn deserves another, Ben is paying you back with first dibs on his Château Maris Minervois, a fine French wine usually reserved for haute cuisine diners.
• Ben describes the creamy Minervois, from organic, sun-drenched vineyards in the Languedoc, as “rich and powerful, with dark berry fruits and lashings of liquorice. A big mouthfeel, with pure fruit and super-soft tannins, hints of juicy black cherries and melted chocolate”.
   

• Antoine is all about region and letting his grapes do the talking. He really couldn't have chosen a better region than Pouilly Fume to do just that. As Sauvignon Blanc goes it's pretty tricky to find anything as well rounded, yet as citrusy crisp as a Pouilly Fume - Antoine's vineyards have proved no exception to this very premium rule.
• This is a wine that radiates some serious class with flavours of pear, zippy goosberry, and an incredibly delicate smokeyness on the round up.
• You can add this to your list of 'good things in small packages' as Antoine's been sure to pick only the best grapes to make sure each bottle is of towering quality, even if that does mean cutting down on quantity. You don't see something like this everyday, that's for sure.

• Paolo is the King of Prosecco and even though our Italian is rusty, we know what "Superiore" means!
• This is the really top shelf fizz that usually doesn't even leave the country, but you can get your hands on it thanks to our special relationship with Paolo.
• Full of crisp apples, fresh pear and zippy citrus, bubbles this tasty don't even require a special occasion. Stick this in the fridge and pop a bottle just because the sun is shining.

• We’ve made $5 million available to help struggling wineries to survive and come out the other side of this Covid crisis. The closure of bars and restaurants across the globe has been a disaster for the independent winemakers who supply them. The little guys, without connections to the big supermarkets, are the ones who are suffering the most.

• And one of the worst places in the world to be a small, family winemaker was Northern Spain. For the little guys - who sell most of their stock to local bars, cafes and restaurants - the toughest lockdown in Europe has spelled disaster for their business.

• Oscar doesn’t use any oak in his Tempranillo, so it’s seriously easy drinking and dangerously moreish, packed with succulent, ripe red cherries and damsons, with a wink of vanilla. Made to be guzzled with the finest tapas known to man.

• We’ve made $5 million available to help struggling wineries to survive and come out the other side of this Covid crisis. The closure of bars and restaurants across the globe has been a disaster for the independent winemakers who supply them. The little guys, without connections to the big supermarkets, are the ones who are suffering the most.

• And one of the worst places in the world to be a small, family winemaker was Northern Spain. For the little guys - who sell most of their stock to local bars, cafes and restaurants - the toughest lockdown in Europe has spelled disaster for their business.

• A big ballsy gutsy red made from 100% Tempranillo (known as Tinta de Toro in this part of Northern Spain). Xavier uses 60 year old vines, and ages the wine for 8 years to create a powerful, complex wine. Not for the faint hearted.

• After years of mass production of wine style focused on Beaujolais Nouveau, many vintners try to change the region. This new generation has traveled around France, Europe and overseas to improve their skills. It starts to be closer to the origin of the ‘appellations’ : Reducing the yield and working in an organic way. Picking very ripe grapes with a full potential of fine aromas and soft tannins is very important. Using a gentle winemaking process to produce juicy wines.
• The fine tannins and elegant fruit enables the wine to match very well with Western food and Asian food (Japanese, Chinese and Vietnamese); food with fine spice even with vegetables are better with our wine. I made some trials many times for wine dinners in Asia, food and MADONE wine matching is just gorgeous The classical food match: our wine is perfect for food like pork, poultry and goat cheese.
• This wine is tailored for ageing up to 10 years, in the coming years the complexity and spiciness will increase in the way of the best Burgundy wines, after 10 years the great potential of this fine wine is at his peak, we are today drinking 2009 that’s so fine, so silky, gorgeous!
• But the silky tannins and the fruity characters allow the wine to be drunk easy when young, this is another tasting but this is mine, I like young wine with a lot of energy!

Bruno Bererd, Winemaker

• We’ve made $5 million available to help struggling wineries to survive and come out the other side of this Covid crisis. The closure of bars and restaurants across the globe has been a disaster for the independent winemakers who supply them. The little guys, without connections to the big supermarkets, are the ones who are suffering the most.

• Nuria Altés and Rafael de Haan, from the Terra Alta region of Spain, are the exact kind of people we were hoping to help with our Covid-19 support fund. The events of the past couple of months have hit their business hard. The top-end restaurants, hotels and bars that were their main customers have been closed. Leaving them with a lot of unsold wine.

• This pale rose is made from 100% Grenache. It's deliciously dry and cooly refreshing with delicate rose and fresh strawberry flavours. Lovely with food, especially lovely with sunshine! If you fancy tucking this one away for a rainy day however, it's a bottle guaranteed to bring the sunshine to you.

• Having already made an everyday Tinto and Blanco, there was a wine which was clearly missing...a special rosé.
• I made this wine from selected, estate-grown Tempranillo grapes, allowing the juice contact time with the skins. The result is a generous style of wine - perfect for lovers of powerful rosés.
• Naked Wines Angels are supporting me through funding and enjoying my wines. I could not make any wines without people wanting to buy it. This allows me being honest as a winemaker, creating wines which reflect a sense of place; the hallmark of my winemaking.
  
  Tomas, Winemaker

• Jean-Claude is totally in tune with his vineyards. He believes the unique combination of the soil, the air, the sun and the wind on his land all contribute to the flavours in his wines. 
• His vineyard is exclusively handpicked and pressing is carried out by pneumatic press. The juice flows by gravity down in the cellar where the fermentation starts with native yiests in traditional oak vats. Wines are aged on their lees and for several months and filtered before bottling with a minimum amount of sulphites added at that stage to avoir premature oxidation.
• "Faint honeysuckle notes have an edge of lemon on the nose of this wine. The palate majors on youthful freshness, citrus aroma and fruity ease with its slender, off-dry body. This wine is vivacious and summery." - Jean-Claude, Winemaker