Founded by Kenjiro Kagami, Miroirs has quickly gained a reputation for producing exceptional, terroir-driven wines from Jura. He has just three hectares, releasing his first wine in 2011. All farming is organic, with no tilling, and meticulous care. The winemaking is as natural as possible. No sulphur, wild ferments, unfiltered, and unfined. He makes around 10,000 bottles a year, with 70% of the bottles staying in France or being sent home to Japan.

£1600

Macerated on their skins for just three days, you just notice the tannins & slightly nutty, chalky aroma from the skins. Lots of spice, stone fruit, & hints of floral. A BARGAIN and one you will find yourself reaching for again and again.

A beaut of an everyday wine. Zippy with lemon pie, grapefruit peel, and orange. Almost spritzy texture and salt air finish. A natural crowd pleaser that is more than just a bottle of white wine. Try this if you like Riesling.

A zesty and appealing organic Gavi from the Tassarolo zone, close to La Battistina and regarded as one of the best vineyard areas in the Gavi region.

A zesty and appealing organic Gavi from the Tassarolo zone, close to La Battistina and regarded as one of the best vineyard areas in the Gavi region.

Gently aromatic with zesty citrus, stone fruit and white flower characters. Lime, honeysuckle and mineral notes come to the fore on the expressive, vibrant palate. Ripe and textural with taut acidity leading to a clean, zingy finish.

Don't worry about how to pronounce it...(tray-sche-door-uh) just know its a zippy bright wine, packed with melon, peach, and honey notes. A slightly salty waxy finish, with a hint of pecan. Perfect patio sipper when the sun is shining (ha we live in England)

Weight, not wood brings richness here. An oily waxy texture, a nose very similar to Sauternes. Dried apricots & herbs, hay, with candied orange peel. Lemon peel freshness and unripe peach. A really fun wine when you want something more than just 'white wine'.

James and the Giant Peach as a wine. Big rounded peach, but with a lovely mineral dry finish. Grapefruit peel, apple skin, with a tiny bit of something wild. Crowd pleasing and interesting at the same time.

A young couple changing the way you look at Catalonia wines using local grapes to create vibrant wines. CELERY, cucumber, & vegetal freshness. Not what you expect from a Cava blend grape. 50 12 hr skin contact, 50 21 day skin contact.

Commissioned for Felix's Michelin Star restaurant, to pair with sushi & Japanese cuisine. Aged in 2nd use American oak, it has chamomile, papaya, apple, gorse & coconut aromas with slightly flinty finish. Rich, creamy, and damn tasty.

We don't just love Cora for her sparkly tail. This wine just sparkles! Aromas of pear drops, apple, grapes, honeysuckle, jasmine, gooseberry, & blackcurrant leaf jump out of the glass. All balanced with a chalky finish.

Grüner can be *cough* boring, this is not. Full of zest and vigour. Fresh yeast & white pepper right away, apricots, sage. Aromatic, but not floral. A viscous mouth coating texture. Wonderful as an aperetif. They should take a bow.

You know when someone does something good, knows it's good, and it's just a bit annoying...that is this wine. Old vine Chenin, concrete ferment. Mineral, rich yet fresh. Apricot, grapefruit, wet gravel, quince, sugared lemon, cassia. Crushable yet elegant.

The perfect wine for pairing with dinner. Starts out with pear, honeysuckle, and yellow apple. Finishes with walnut and a hint of bitterness and oily mouthfeel. Rich golden colour. Pair with grilled fish, pastas, roast veggies, grilled chicken...you get the idea

A 1er cru wine- this is the ****. A winemaker intent on making wines with a sense of place. Wild, flinty, and full of life. Grean & lean. Jasmine, lemon peel, flinty, peachy creaminess to finish. Length for days. Try it with Ottolennghi style salads.

Purity. Like biting into the ripest pear, juice dripping down your hand. But then comes vanilla, and spice, with herbal notes. A silky mouthfeel, with black currant, a touch of bitter citrus peel and length for days. Elegant and fun all at the same time.

Moveover popcorn butter, this is vanilla ice cream butter. Smooth like liquid silk- butterscotch, vanilla, & toffee followed by soft herbs & stone fruits. Malvasia is intoxicating & this wine will have you thinking about it weeks later.

I bet you wouldn't guess this is riesling. Extremely natural. Perfumed but not how you expect. CURRY LEAVES, herbal and honeyed. Matchstick flinty, tar, petrol and spicy. Would work great with a curry. For the more adventerous

The fruit comes from 50-year-old vines and the winemaking story is one of less is more… The wine is fermented and aged in new oak foudres but with minimal toast, with no filtering, no added sulphites and no racking this is essentially left alone for its formative years.

Very fresh, precise and tidy this is a great example of a wine on the natural spectrum. Fruit, minerality and subtle oak all in perfect harmony.

A really delicious chardonnay. Not to natural or funky, you can really taste the care and quality here. I originally only bought 6 bottles, had a bottle and immediately bought more.

This vintage is gone for the year, so grab a bottle while it is still on the shelf.

If Kelley had the means, this would have been sparkling. But alas...Imagine all the aromas of champagne. Apple turnover, with pomelo. Strawberry shortcake!! Toasty, rich savoury & oh so silky. One to impress. The colour is gorg.

10 day skin maceration, fermented dry. Glorious aromasof pear, white flower, peach, grapefruit. Your nose thinks sweet, palate tells you no! This is the ultimate aperitif patio sipping white wine in my opinion. I would sit and sniff all day long. F*cking A, this is good

Prosecco at the drier end of the scale, just a whisper of sweetness. Bright pear, lemon, peach all tied up with the mousse-y texture Prosecco is known for. A lovely start to a meal or with brunch.

Think Prosecco is only for cheap bottomless brunch? Think again. Made the old school Col Fondo way (Pet nat). High quality grapes & care = bright lemon, green pear, ozone, hints of vanilla, concrete with nairy a drop of sugar.

A cloudy traditional method sparkling wine, that's cava but not. Lots of cola and vanilla spice, red apple and leesy bready notes. Refreshing with lots of complexity. For when you are bored with Champagne. Aged 24 months

Rich, espressive fruit notes of white cherry with a wonderfully savoury li-smacking palate all framed by a persistent Chablis like minerality and acidity that keeps everything in harmony. Barrel fermented, 19 months in bottle.

Organic only begins to describe this 'mountain prosecco'. True stewards of their land. A field blend of grapes, that spends some time on their skins. Pear, lychee, ginger, black tea, with a bit of cedar. Natural, but not funky. Prosecco ain't boring here.

Fine wines made naturally. That's Adam's goal. This tastes just like a tart rhubarb, clean, bright citrus, elegant. All done with minimal intervention. It's still lively! Open with caution.

Pet Nat this good sells out quick. Brimming with red fruits- cherry, currants, cranberry, with mousse like bubbles. So easy to drink and at 9 abv you can still be productive after brunch. AND it's dark pink.

A regional style of rosè, know for its deep red colour (cerasuolo =cherry in Italian). A more intense rosè with herbs, orange peel, red berries and some rose petal. Delicious with garlicky salami, spicy tomato, and fish soups

Like drinking liquid sunshine. Crunchy, fun, & oh so drinkable. It has a bit of a cult following. Watermelon up front, with jalapeno pepper, tomato vine, bubblegum, green pineapple, with its signature spritz

This wine is like your friend who always looks fabulous but swears they spend no more than £10 on clothes. Rich black plum, pepper spice, autumn leaves with a bit of tobacco. Creamier than you expect, with a hint of natural 'funk' at the end, similar to a cow field. Brilliant for Sunday Roast, bring two bottles. You'll finish the first before you even start eating.

When asked, my husband guessed this wine was £22 a bottle. It's awesome. High altitude vineyards keep it from becoming too jammy. Lots of deep plum, blackberry, kirsch, a bit of fresh sawn wood. Lovely slightly chilled.

A perfect wine if you like traditiona Rioja but want to push the boundaries. BBQ smoke, meaty with bags of dark fruits. Natural fermentation keeps it fresh. This is perfect with grilled meats, roasts, and honestly, drinking on it's own!

A more Western style of Saperavi, that really showcases the grape. A short maceration in stainless lets all the peppery herbal goodness shine through. Big tannins, but not aggressive. Dark berry, with a hint of cocoa, and inviting acidity. A lovely wine, from what people call the mom & pop of Georgian wine making.

Like Beajoulais? Waiting for November? Give this a go now. Silky texture, with a bit of bannana amongst soft spice, bright red fruit. A touch of spiced smoke keeps it from being to insipid. Lovely chilled, it's fresh and crunchy.

Don't buy cheap oak. Buy this. 8 months in concrete, 6 months in French oak. Blackberry, blueberry, menthol-y smoke, with a touch of vanilla. Finishes with black tea & is surprisingly refreshing. A stunning wine, easily paired with lots of food.

Move over American Zin. This is the Marbol Man of wines. Wild, rugged, and handsome. BBQ smoke, black olive, dark brambley fruits, plum jam, tobacco, spices, yet a perfumed raspberry nose. Full bodied but very drinkable. Complex and brooding.

Welcome to the Super Happy Tuscan Blend! Deep, jammy, with a silky mouthfeel, but retains freshness. Unctuous, with good vegetal notes. Black fruits, blueberry, deep plums, just a hint of flowers. A real crowd pleaser.

Confusingly, this is not made from montepulciano grapes. Rather it hails from the DOCG Vino Nobile di Montepulciano. With all the classic Italian aromas- stewed plums, sourdough, barnyard, leather, cocoa and spices. Six months in old oak.

Named after the 200m wide meteorite crater that is in the middle of the estate. This is powerful without being overpowering. Like your nan. Earthy meatiness, with mint, thyme, rosemary. Then dark black fruits, currant, blackberry, with a graphite finish (you know you licked your pencil). Luscious silky tannins. 28 days maceration followed by 28 months maturation in fibergalss.

Named after the crazy pigs that roam the vineyards, this laughs in the face of everything you think you know about Doura. Young, crisp, light, quaffable. Strawberries, raspberries, gooseberry refreshing and utterly fun.

Pop this in the fridge to chill, slice that meat & boom! Enough tannin to keep the palate cleansed, without overpowering. Elegant with raspberry & blueberry jam, slightly menthol, and spices in the background. Subtle, but with character.

Volcanic soils + micro climate + pre phyloxera grapes = WOWSER Like walking into a Marrakech Souk. Cinnamon, cassia, nutmeg, tonak and sandalwood. Red ripe strawberry, dusty earth, and slightly animalistic.

Elegant & entralling, like Dame Judi Dench. From near the border of Slovenia, Perusini has been around since th 1700s. Bay leaf, eucalyptus, black pepper. Fragrant with silky tannins. Chill down slightly.

A funky, peppery rustic number, just like roast lamb! Carbonic keeps it fresh with blueberry & violet. Roasted nuts on the finish with a spritzy texture. Not a typical syrah at all. Finish this in a night, don't save it.

I've been searching for a wine like this for YEARS. An intensely earthy nose (fennel, salami and horses) with JUICY red fruit on the palate. Some spices, tea, & rose. Lighter bodied, with bold tannins. Unoaked. Not for everyone, but for some.

Some wines stick with you. This is one of them. 60-80 yr old vines. Fermentation in old barrels. A truly superb Gamay with a lovely mineral edge, meatinessm dark fruits, and utter elegance, We waited a year for this to come back on the shelf. Sigh.

The Lumachelles plot sits in the northern sector of the Jura, just above Arbois. Prime territory IMHO. Ultra light and delicate, with a raspberry laden fruit profile. Red ferments at Cavarodes are always semi-carbo, so things are bright and airy.

The perfect wine to get into traditional Georgian orange wines...a merino wool sweater, not your school uniform sweater. Not too tannic, but plenty of body. Rich nutty aromas, dried orange, bruised apple with a refreshing but not bracing acidity. Drink cool, not cold.

Or should it be rose orange? Ten days skin contact, but with so much fruit. Nectarine, white peach, orange blossom, a lovely creaminess akin to peach pie. Interesting, gluggable, & works splendidly with all the bright & fresh summer foods.

You might confuse the winery with a car garage, given it's corrugated shed like appearance. But that's because this wine & Eduardo isn't about bullshit. It's about good farming = great wine. Carbonic maceration, 45 days on skins, 12 monts on lees. White fruits, juicy salt, and their distinctive rusticness make it irresistible.

A lovely textural orange. 21 days on skin, 6 months in amphora. Nutty with lots of forest floor, mushrooms, black pepper, and bay leaf. Ripe apricot, bruised apple and chamomile. Really beautiful.

This wine has actual zing, like sticking your tongue on a battery. So fresh & crisp! Wet gravel, with citrus, stonefruit, gooseberry, green apple and a bit of peony. A great texture. Delicious with roasted garlic anything.

A bouncy little wine...big whiffs of Midori, peach quince, candied citrus and tons of juicy ripe apple. Some gentle spices and ginger all with a clean fresh finish. A perfect wine for fish & chips.

Sometimes you don't need complicated, you just want well made & delicious. Like the pizza pie from the shop you always go to. Natural in character but not funky. Citrus, apple, herbal, extremely drinkable.

Not like any other white wine we've come across at this price point. A slightly savoury edge, akin to Fino sherry. Perfumed with apple blossom, spices, ripe tree fruits. Soft & pretty.

Bright, fresh and sure to please. Green Apple, lots of dried herbs, imagine a celery & apple salad. Crisp and crunchy. Will work a treat with grilled fish or white meats, salads and lightly sauced pastas.

A deliciously quintessential Riesling. Bright citrusy lime with that dusty riesling nose. An off-dry style, but balanced perfectly making it refreshing & moreish. Great with anything spicy.

Galicia's quitessential grape. Aromatic with white peach, jasmine, nectarine, and bright lemon & grapefruit. Finishes with it's signature saline minerality. Perfect aperitif with fried salty foods. Will be drunk way to easily

Hold on to your horses. This is not a wine for everyone. Incredibly savoury with chalky minerality & a saline finish. Almonds, apple peel, orange peel, with that sherry like oxidation tying it all together.

Natural verdejo from 780m up. Like walking in a pizza shop that's also baking pastries- dried fennel, butterscotch, toffee, with a concrete mineral finish. Then honeyed notes along yeasty bready aromas. Intriguingly good

Brance yourself for the great Sancerre shortage, it is coming. Cheverny is located right next door, and has all the same elegance. Classic Savvy B notes- grass, elderflower, gooseberry, pepper, bright grapefruit, hazlenut, & slate. The Chardonnay adds roundess to the body

A weirdo in as most desirable way...Rare grapes, old, and stories to tell. Expect petrol, herbs, butterscotch & deep honeyed orange with a lovely rounded texture.

A wine that is sure to please most everybody. Bright acidity, with a rounded mouthfeel. Lots of peach, fresh mint, and honeyed spice. This will pair with everything from grilled fish to roast chicken.

A rich wine intense with oiliness, herbs, caramel, apricots & hazelnuts, with citrus lifting it all. This isn't brash like American Chardonnay, but definitely ticks the same boxes.

Godello would have been lost if not for this bodega who sought to save it back in the 80s. Considered Galicia's noble grape. Weighty sticky texture, with emphasis on soil like minerality. Ripe pineapple & banana, meyer lemon, heather honey, anise, and cantaloupe. Rich with a dry clean finish.

You can imagine having this with fondue and 80's tunes in the background. Funky, but not natural wine funky. Honey, pear drop, dusty stones, petrichor, rosemary with cantaloupe. Sappy herbal notes and eucalyptus on the finish. A whisper of sweetness. Don't let old school die out. Drink this and forget about marketing.

A really classy wine from a female winemaker. The aromas of fall in Southern Spain. Oak and two days on skin brings a waxy texture, with stone fruits, fennel, white flower and honey. Refreshing acidity & a mineral finish. One for a dinner party.

What more can you want? Imagine champagne in a still wine. Stainless steel, but so much yeasty breadiness (imagine Twiglets). Luscious ripe orchard fruits, & creaminess from malolactic. It is had an incredibly long finish, with sharp acidity that brings you back for another sip.

Made very French in style. 9 days skin contact, lots of battonage, aged in old French oak for 9 months. Complex, bready, rich & not overly sharp. Elderflower and jasmine, lychee, tropical fruit, with creaminess. One to impress a critic.

10 day skin maceration, fermented dry. Glorious aromasof pear, white flower, peach, grapefruit. Your nose thinks sweet, palate tells you no! This is the ultimate aperitif patio sipping white wine in my opinion. I would sit and sniff all day long. F*cking A, this is good

Yet another beautiful iteration of Jura Chardonnay by the world acclaimed, Jean-Francois Ganevat. Coming 80 year-old vines growing on limestone-marl soil. Spent 30 months on fine lees in 350L used oak barrels.You’ll really enjoy this wine if you drink it now, but if you waited for 2-3 years you will be very much so rewarded for your patience.

Fun, fresh, and fizzy! Perfect while you�re cooking dinner and that big red is sitting. Bright lemon & grapefruit, fresh stone fruit, and just a bit of yeasty bread. Not complicated- you don�t always need a Twin Peaks plot line.

Don't you dare say Cava is bad, not after this bottle. A blend of 24 month old vintage cavas, with slightly younger vintages. Dreamily rich, with petrichor, baked apple, pear, juicy lemon, & pastry. Bone dry. This bottle is ready to impress.

This sparkling wine makes you sit up. Not because it's serious, rather because it has the 'it' factor. Rich honeyed fruit, delicate bubbles & a touch of hay. Perhaps even a hint of curry leaf. This steals Champagne's thunder.

A superd Champagne, Valerie uses biodynamic principles in her small vineyards. Bread & caramelised pear, full of citrus, sour apples, & hints of butter. Barrel fermented, 6 months on lees, 19-20 months in bottle. No dosage added

A small Family Bodega with 13 hectares, owner Vicente, is considered “the Godfather of Valencian Cava”. Red fruits with pastry over aromatic herbs. Delicate & creamy, with a slightly saline finish. Really great value

DRINK MORE LAMBRUSCO. Don't keep snubbing sparkling red. Yes, there's a touch of sugar but that balances the acid and tannin. It's pure cherry, licorice, red currant deliciousness, with a whiff of flowers. Bring me another bottle!

Like a Savvy B who is used to hanging out in Belgravia has been in Patagonia for 6 months. Typical Savvy B on the nose, but there's texture here from 5 months in concrete eggs on skins. But it isn't aggressive. Lovely hints of dried herbs and chamomile. A perfect gateway orange.

As Provence as it gets. Delicate, with subtle red fruits, grapefruit. Zesty, with a dry herbal finish. Slip on those sunnies, and get ready to soak up the sun. All 2800 hours (that's how many the grapes soaked up!)

Pinot Noir at it's lightest fruitiest finest. Very reminiscent of an Oregon Pinot. 10% aged in oak to bring complexity. Strawberries, sour cherry and red grape, with hints of delicate spice. Drink a touch cooler.

A wine that totally wraps you up like a big cosy jumper. Rich juicy blueberry, plums, and fig. Spice and menthol notes keep it fresh. Tannins are evident but plush. Like that woolly sweater.

A wine to take you from sunshiney afternoons to firepit evenings. Old vine cinsault fermented naturally. Light & breezy with raspberry, violet, and a super juicy nose. Underpinned with smokey spice.

Everyone needs a go to wine, one for the middle of the week, which isn't from the local corner shop. Bright cherry, tarragon, anise, licorice, & bright almond. So easy drinking and just delicious.

Headed to a dinner party and don't know everyone's taste? Bring this. Tannins that say hi, but don't overstay. Big ripe fruits, maple and cocoa, stewed plum with lovely spice. A VALUE

Imagine bottling Barry White's voice, and that's this wine. Deep, rich, sumptous, and gives you butterflies in the tummy. Morello cherry, vanilla, spice, a touch of floral spice. silky and smoooooth.

Damien has bucked the trend becoming organic in Bordeaux. It has paid off. Deep plum, spice, a tight mineral core. Gentle extraction = balanced tannins. Malolactic adds roundness. Delicious with or without a glorious steak.

Imagine a slice of tart cherry pie right after blowing out birthday candles. Slightly smokey, subtle spice, herbal cola notes, & hints of cedar. Some warm almond maple notes. Pureness of the grapes shines through. Decant and drink slightly cool. The colour makes you think it will be heavier than it is.

A very classic tasting Primitivo from Puglia. Tart blackberry, hint of earthy spice and a touch of vanilla. Incredible smoothness and balanced tannins. Classic and delicious.

What a juicy & smooth wine! Classic wine making = delicious wine. Round and supple with bags of cherry, strawberry, and the distinct pinot noir classic nose. Gamay brings body and fresh acidity.

Cru Beajoulais. it's Gamay-zing. This gets a full ***** from us. So much blueberry pie, rose, violet & iris, a touch of banana skin, raspberry leaf. Fresh, vibrant & concentrated. 100 not a bubblegum bimbo.

This is the wine that made me fall in love with natural wine. It it bright, fresh, crunchy. Typical cab franc notes of green pepper, cranberry, sour cherry, and oak moss.

Emiliana's iconic blend, this wine screams Chile. Very Bordeaux-esque with leafy green pepper and charcoal notes. Packed full of dark fruits, oak brings refinement. Proof that 'natural' doesn't mean funky.

Complete opposite of chuggable. In fact if we catch you chugging this one we will tutt loudly at you. Sit with this one and enjoy the barnyard, pine, mocha, & black pepper slowly.

After learning winemaking abroad, Lucas came back to his family vineyards and chose the best two hectares to start his project. Exceptional winemaking- 100 whole bunch, malolactic, 12 months in French oak. Lush & plush with silky tannins & utter freshness. Ripe dark fruits, a hint of floral. Only 500 bottles a year.

A seriously lost luggage wine...found lost in the warehouse last week, uncovered, tasted and determined to be DELICIOUS. Not much is known, but going off what we knew about the other SVQ, it's a natural wine from the national park in Seville.

We are guessing it is a blend of Merlot, Syrah, Cab Franc & Pinot Noir...but could possibly have some tempranillo in there as well.

This is the type of wine you would find on the bottom shelf at some old liquor store and think, absolutely not. Look at that label.
Let me tell you, you want this in your face. It has aged beautifully, has great leather, black cardamom, spicy berry, and eucalyptus. Grab one while you can. We only have 18 bottles and it is gone forever!

"a meticulous, eighteen-carat, bang-to-rights respect-my quality red wine" Take this bottle to the in-laws to win them over. 100 yr old vines. Black & blueberries, plush, peppery, touch of meatiness with an opulent long finish.

Made old school- hand harvested & foot pressed. Totem is only made during exceptional years, then it slumbers for 14 years in a foudre. Unfiltered, unfined. Plums, leather, BBQ, hints of tawny port, spice & great acidity. You can taste the care and love.

Gamay from the Beaujolais. Chiroubles to be precise. 100% Gamay, made with the use of semi-carbonic maceration to highlight the fruit and give the wine some lighter, spicier notes. Expect lots of red fruits such as strawberry and raspberry, as well as some hints of cinnamon and even banana. A silky texture and gorgeous mouthfeel just ooze drinkability. This is a ripe and juicy wine that is sure to please anyone with its elegance and approachability, and it can cellar for a lot longer still.

This is mostly party in the back. 3 weeks on skins for the semillon, riesling with botrytis, fermented for 4 months, then 12 months on lees, then 12 months in foudre. Preserved lemon, mint tea, orange peel, guava, curry leaf and ripe stone fruits. Bigger tannins, but never aggressive. Grab it while you can.

One for the orange lovers & those looking to explore the category. Three days on skin gives bruised apple, hay, burlap, burnt orange, spices, caramel, with some light perfumed floral notes. Brightess balanced with tannin.

I mean orange wine is esoteric enough, but one from Rioja? From a guy who doesn't like orange wines? Yes please. Olive brine is the first thing, followed by overripe fruits, baked apple, walnut, pecan and burnt sugar. Lovely clean finish, with integrated tannins.