Pedro Jimenez (sometimes spelled Gimenez) is a part of South America’s winemaking heritage. But forever it’s a grape that’s been lost in big white blends and spirits (Pisco Sour, anyone?).

That is until a handful of trail-blazing rebels realised its potential, and decided to do something about it. They rescued a few parcels of this unsung hero grape from the blenders, and turned it into liquid gold.

We've wrapped up both Connie & Mauricio’s Pedro Jimenez/Gimenez in this handy little 6-pack, which includes 3x Kimbao Pedro Jimenez (think lemon meringue, a field of flowers and a whiff of wild honey) and 3x Mauiricio Lorca Pedro Gimenez (Mauricio’s chucked the fruit-basket at this one. It’s limey, tropical, with green apples, grapefruits, oranges... all the good stuff)

Connie’s Jimenez is from Chile’s Limari Valley, where clear blue skies and cooling ocean breezes make for fresh and aromatic grapes. Over in Argentina, Mauricio’s Gimenez is grown high in the Andes foothills, where hot days and chilly nights ramp up the flavour and freshness. They’re different, but for deliciousness, I couldn’t put a gnat's whisker between them. Which will be your favourite?