In-room wine

Chardonnay, Pinot Noir and Pinot Meunier, the three grapes of Champagne, with four years on its lees. Serious, complex and utterly delicious, from Will Davenport, the godfather of British regenerative viticulture.

Stony clay and limestone 50km from the Mediterranean, farmed since Roman times. The vines are worked by hand, often barefoot, and treated only with biodynamic teas of nettle, willow, horsetail and yarrow.

Organic and moving to biodynamic, from 26 hectares of gneiss and gabbro in the heart of Sèvre et Maine. Long ageing on the lees gives real depth. Bright, saline and very easy to love, with a label by a Nantes street artist.

Planted by the Bourgeois family, ten generations in Sancerre, on an old sheep station never touched by a plough. A single plot, matured on its lees. Sancerre or Marlborough? You tell us.

Vineyards 660 metres up in the foothills of the Pyrenees, among the highest in France. Eight local white grapes, heady with garrigue and ethereal on the palate. A long-time favourite of Michel Roux Jr at Le Gavroche, and a match for any Grand Cru Burgundy.

Julien Mus trained in Beaune, then took his family’s vines on the edge of Châteauneuf-du-Pape back from the local co-op. All Grenache: powerful, with dried fruit and rich prune notes.

Brothers Christoph and Johannes farm organically near Saulheim and are moving to biodynamic, with natural ferments and a light touch in the cellar. Delicate, fragrant Pinot Noir with the smoky, sappy character of the region. Sublime.

Tiny plots of very old vines, as high and as far north as Rioja Alavesa goes, made in a Burgundian style after years in Burgundy and the Mosel. Named one of Rioja’s most exciting new growers by Tim Atkin MW.