£13.50, The Wine Society This is the debut dry wine from a Sauternes Grand Cru and it's delicious. Fresh herbs, grass, dried flowers, chamomile and nectarine on the nose meet a succulent, creamy palate with refreshing notes of green tea, grapefruit peel and acacia honey. It's a great advertisement for Bordeaux Sémillon, which accounts for 85% of the blend and often goes uncelebrated in favour of fashionable Sauvignon Blanc. And, while no one wants to see Sauternes disappear,

£9.95, The Wine Society If you like the idea of orange wines but have found the flavours a bit challenging, or have been waiting to dip a toe in the orange/amber water, try this. It's an authentic example, made from the obscure white Kisi grape variety fermented with the grape skins in qvevri (pointed-bottom clay jars buried in the ground), but it doesn't have the astringent shock of some Georgian orange wines. I loved its inviting dried-flower, apples-in-the-attic, orange pe

This is a selection from a tasting of 48 samples in mini bottles, as you can see above, hosted virtually by the eight Wine Society buyers. I've focused on wines under £10 because I was struck by the value they offered across a range of new, unusual and classic wines, but there was a strong line-up at £11–£16, as well as some more expensive treats. WHITE and ROSÉ Familie Mantler Roter Veltliner 2019, Niederösterreich, Austria, £8.95 Peach and jasmine perfume, peaches and cream

£24.67, Justerini & Brooks If you're looking for something classic, crowd-pleasing and versatile for Easter, this is it: a red Bordeaux (aka claret) of beautiful proportions, soft-suede tannins, ripe fresh fruit, sandalwood, tobacco, Christmas cake and mocha flavours . It's also a wine of impeccable provenance: impeccable but not revealed, at least not by Justerini & Brooks who say that, such is the sensitivity, the buyers involved in the assemblage (blending) have had to si

Clams and Galician blond breed beef (Rubia gallega) at Asador Etxebarri, where everything is grilled over wood fires, using different woods. Roda owner and founder Mario Rotllant isn't afraid to serve his red wines with fish and seafood. Or, for that matter, with desserts The text of this article was first published in The World of Fine Wine issue 60 Three decades is both a long time and a short time in the life of a wine producer starting from scratch and aiming for the star