This Naked classic is such an all-time favourite that since 2011, not a single vintage has rated below 93%. Every year, Angels come in their droves to snap up their batch of the Villebois’ flagship Sauvignon Blanc, so fill your boots before it all disappears in a puff of smoke.
It's a top-class French Sauvignon from the Loire Valley. Yet it's cheaper than most of its New World counterparts, and that's thanks to you and thousands of other Angels who took a chance on Joost when things got tough early in his winemaking career. This is his way of re-paying the favour.
The beauty of this wine lies in its explosive fruit. All gooseberries and crisp green apples, that are offset by a fabulous minerality, making it the perfect pairing for a super-sized seafood platter.
- If you like your wine packed with flavour, then the grapes you need to look for are of the slightly shriveled, sorrier-looking variety. They might not look postcard perfect, but we can tell you here and now that those are the ones you really want in your glass.
- The not-so-secret ingredient? The sun. Leave grapes to bask in it and you’ll turbocharge the taste. So when Stefano di Blasi, discovered some forgotten-about Chardonnay and Viognier grapes, shriveled by the scorching Sicilian sun, we got very excited indeed.
- It’s one of a kind. Elegant and refreshing, with mouthwateringly ripe, juicy flavours of melon and zingy Sicilian lemon -fabulously intense, it's the kind of wine that disappears quickly but you won't forget it in a hurry.
- Fresh and fruity with a delicate zing and swirl of creaminess, Ben's Viognier has everything you'd want from a white wine.
- Naked legend, Ben, sources the grapes from a large cooperative high in the Languedoc hills, so it's very sensibly priced indeed.
- Served perfectly chilled, Ben's zingy, peaches and cream dream will keep you refreshed all year round.
- Virgile's wines are in high demand and it's easy to see why with wines such as this cracking little Sauvignon that makes New Zealand versions look brash and brutish.
- Its subtle soft fruit flavours, all fresh apple and baked gooseberry with a slightly herbal edge slip down far too easily, making possession of a whole case a dangerous prospect.
- Try it with a big bowl of fat, juicy mussels - it really doesn't get much better.
- I've always had a soft spot for a good, not too green in style Sauvignon Blanc. So when I noticed fruit from this very special vineyard in the Robertson Valley was available, I just had to take on the challenge to make this special wine from a cooler climate Sauvignon Blanc grown on limestone soils!
- With Sauvignon Blanc being in high demand and grape prices being quite high for these quality vineyards, your Angel funding helped me secure this amazing parcel of fruit – I hope my payback to you in this wine helps to show my appreciation!
- It’s clean, fresh and sophisticated, with a classic peaches and cream flavour. This is a very elegant Sauvignon Blanc and will pair perfectly with fresh seafood and summer salads.
Johan Kruger, Winemaker
- The boy met the girl and this is the love child. A product of passion, hard work and bags of enthusiasm.
- Light, zippy and classically fruit laden, this white will have your taste buds dancing for joy. A crowd pleasing all-rounder with or without food.
- A mixed fruit salad of aromas assaults the senses, with punchy fruit flavours of passionfruit, guava and lemon sherbet lingering on the palate.
- Montagu is a secret, off-the-beaten-path winemakers' paradise, once known for sweet wine and brandy. Reenen Borman is the trailblazing winemaker who uncovered a gold mine of stunning parcels in the underappreciated region. With Angel funding, he's raising the profile of this promising South African region - and Angels can say that they helped put it on the map.
- When Reenen's mate had just finished picking premium Montagu grapes for one of South Africa's iconic wines (which goes for £36 a pop), he set aside a small batch for Reenen. He was blown away by the grapes' quality, grown on rare 30-year-old vines, and decided to make it into something special, just for Angels.
- Reenen took Colombard (a grape typically used for brandy) and showcased it as a solid support act for his fruity Chenin Blanc blend. The result is a mouthwatering explosion of fruit salad flavours wrapped up with a fresh citrus zippiness – a deliciously quaffable taste bud refresher.
- You may not have heard of the Pecorino grape before - that's because the Italians tend to hog it all to themselves!
- Luckily our Christian's a very well-connected chap. He pulled a few strings to secure a cracking deal on a parcel of pristine Pecorino grapes. And you voted in your hundreds to give him the Angel funding to make a jaw-dropper of a white.
- Imagine the pure gluggableness of a Pinot Grigio, with the fruity zing of a Sauvignon Blanc – it manages to pull off the amazing trick of being flavoursome, yet super-crisp at the same time.
- The cool climate of the Elgin Valley produces some of the tastiest Sauvignon Blanc South Africa has to offer, so when Rudi spotted an idyllic vineyard in need of a winemaker he couldn't believe his luck.
- Without all of your help this wine would never have seen the inside of a wine bottle, destined instead to be sold off as 'bulk wine' dissapearing into a massive multi-origin, nameless blend - now that would be criminal!
- The North Beach is harvested early in the early hours of the morning to preserve the grapes lightness of touch. This is offset expertly by the fresh cut grass aromas and bright pop of tropical fruit on the palette... YUM
- Joost’s winery has won a rep among wine critics for producing some of the finest sauce in the Sauvignon Blanc universe. And Sauvignon doesn’t come any lusher than Pouilly Fumé.
- Think pure, vibrant, mouth-watering luxury in a bottle. Then give it an OBE. Joost's Pouilly Fumé is crisp, complex and posh enough to be served with a trumpet fanfare.
- It tastes great on its own, even better with pan-fried scallops or steamy pasta. Or simply rip open a freshly baked French stick and go totally bonkers with the Brie.