The Sauce Subscription - January '26
The January edition of the Whole Bunch Wines Sauce Subscription will showcase some new and exciting wines from new nations and regions, or grape varieties which aren't associated with some classic wine regions.
Let's take a peek at how we kicked off the 2026 Sauce Subscription.
Red Wine
Finca Sandoval Fundamentalista [£30.50]
Here, we have a Spanish speciality from winemakers from Manchuela and Valencia. It is blended from 50% Bobal and co-fermented with four other grape varieties. All the wine is aged in 1000 litre amphora, rather than oak, which contributes to an aromatic and expressive palate. Wild red fruit, dried herbs and a hint of black olive. A really interesting wine.
Willunga 100 Grenache [£25]
Willunga 100 has sourced fruit since 2013 from two of the most fabled vineyards in McLaren Vale, Sue Trott’s 70-year-old site in Blewitt Springs and the other from Bernard and Wayne Smart’s century-old one hectare vineyard in Clarendon. To paraphrase, “originally nobody wanted these grapes, now there’s queues across Adelaide for them.” This is a wonderfully fresh Grenache, far from the jammy creations of the Barossa Valley. Yet, it possesses a touch of spice, that lingers on the palate.
Pacheco Pereda Estripe Cabernet Franc [£24]
Alenjandro Bulgheroni founded Pacheco Pereda in 2010, with the goal of developing sustainable viticulture in Argentina. Fermentation was carried out in temperature controlled stainless steel tanks to help preserve the delicate red fruits and herbal aromas of Cab Franc. However, after a period of malolactic fermentation, 30% of the blend is aged in toasted French oak barrels, (both 500 and 3500 litres), to add a degree of body, texture and complexity to the final product.
White Wine
Willunga 100 Grenache Blanc [£31.50]
We're back at the talented people of Willunga with another 100 out of 100 wine. This Willunga 100 Grenache Blanc just screams the south of France. It is rich and ripe with a textured finish that provides you with everything from floral, to exotic fruit, flavours. The wine is fermented in stainless steel and French oak. The former, (75% of the total), ensures freshness. The latter, (the remaining 25%), adds texture and body. Finally, the wine sits on lees for four months to further increase the texture.
Amalaya White Blend [£20.50]
Amalaya Winery is found at the absolutely staggering 1828 metres above sea level. Altitude is crucial for the Torrontés grape variety, which has become one of Argentina’s trademark white wines. The grapes go through two sorting processes. The first is at the vineyard, the second is on the sorting table at the winery. Fermentation is carried out slowly and at low temperatures, with selected yeasts, to preserve the varietal notes of the Torrontés and Riesling grapes.
Bodega Garzon Estate Viognier de Corte [£23]
Bodega Garzón is a family-owned winery in Maldonado, on the Atlantic coast of Uruguay. The grapes were hand-harvested before undergoing fermentation in stainless steel tanks for two weeks to preserve those delicate floral and tart fruity notes. However, the wine also goes through a three month period of lees ageing which really bolsters the already unctuous texture and layers in complexity through notes of brioche on the nose and palate.
Don't Miss Out!
Make sure to check out our wine tastings and monthly wine club, if you want to try great wines like the ones mentioned in this blog post. Links below:
- Manchester Wine Tastings & Events
-
Sauce Subscription (Monthly Wine Club)
- 50% Off Your First Box