Tune in! The new Jane Anson Wine Podcast is live. Check out episode 11: How a Chinese-Owned Bordeaux Estate Defied the Odds

This is bright and vivid with fantastic structure and tension. Aromas of lightly cooked apples, cream and hints of toasted oak. Full-bodied, yet so bright and agile. Goes on for minutes. Minerally, tangy and bright. Drink or hold. Screw cap.

Salt-tinged citrus fruit and lime zest with huge texture and tension. This is bright and sparky with a sense of control, even though the warmth and richness of Chardonnay - from a warm, dry season tempered by cool nights - widens things out after a few minutes in the glass, adding texture and power. I love this, and love the memory of last tasting this wine on a train to Paris with winemaker and owner Will Berliner armed with cheese and a baguette. 3.6pH.

Cloudburst's 2018 Chardonnay was fermented and aged in 50% new French oak, but you'd hardly know it from tasting the wine. Gentle toast and crème brûlée aromas appear on the nose alongside intense pineapple and white peach notes, while the medium to full-bodied palate is plump and silky in feel, with a long, mouthwatering finish. Impeccably balanced, with barely noticeable oak, it can be drunk anytime over the next 5-6 years.

Heavy winter rains ahead of dry conditions for budburst, flowering and fruit set – all leading to generous yields. Summer was absent of rain, with warm days and cool nights. The grapes were harvested between 16  February and 2  March. Bright and pale lemon in colour. Reductive on the nose with textbook struck-match aromas that are must-haves in modern Chardonnay. There is more underneath to support this – ripe peaches and buttery pears. The palate is fleshy and surprisingly creamy, with tarte Tatin and more peach. The spiciness on the palate complements the reduction of the nose, but the buttery, creamy texture pushes through and dominates the finish. (TP)