He developed a taste for wine in his mid-twenties, when a friend opened his eyes to the delights of Bordeaux. Keen to learn more, he started buying claret from Berry Bros. & Rudd and attending its legendary lunches.

Choosing the red was a no-brainer, as it was the wine that really stood out in the line-up as the most delicious – it’s a lovely lunchtime red that you can have a couple of glasses of without feeling too heavy. It’s fresh and vibrant.” Schaafsma has already secured his organic grape supply for future vintages with the view of expanding production in line with demand, and Barlow is keen to expand the range beyond wine to embrace spirits, starting with an English gin.While the description for the white notes; "This organic white blend is pale and bright in colour, displaying aromas of lime and pear, cut by a gentle note of anise." When it came to his own wine, Barlow knew his reputation would be on the line if the liquid inside the bottle didn’t cut the mustard. “We’re at this point where everyone partners with everything, it’s the norm now, so it comes down to who you want to be partnered with and what you want to be remembered for,” he said. The blending session was exciting,” Barlow told db. “I’d like to think that when people think of me they think of quality, so when they drink my wine it’s got to taste good. It was really interesting comparing the wines side by side – I was surprised by how different they tasted from having had just a small percentage change in the blend. The red is describes as; "A rich, smooth red wine that is redolent of bright, autumnal evenings with layers of damson, cocoa and rosemary. The palate is delicately textured and finishes on a bright note of fresh cranberries."

Once the wines had been crafted, Barlow was presented with three iterations on the red and white and had the final say over which blend made it into the bottle. Wine is part of growing up and shared experiences. Where you’ve travelled informs your palate and that’s translated into the wines I’ve created,” he added. According to Harrop, the medium-bodied red displays “beautiful balance between the fruit concentration, fresh acidity and fine tannins”, making it a versatile food wine.As for his choice of Spanish wine, Gary explained his long connection with the country: "Spain has an extremely special place in my heart – it’s a land of firsts for me – the first time I left the country for a holiday, the first place Take That ever played in outside of the UK and now my first wine!" Gary Barlow Organic Red, meanwhile, is a blend of 2020 Tempranillo and Syrah that doesn’t see oak to allow the purity of fruit to shine through. Juicy and fruit-driven, it offers notes of “wild berries, rosemary and a hint of chocolate”.