Chardonnay

Once again we have worked with our trusted friends Jean-Luc Terrier and Christian Collovray to create this delicious expression of mineral Burgundian Chardonnay. With delicate floral aromas, the palate abounds with vibrant citrus and peach fruit, finishing on a subtle, smoky note thanks to well-judged oak. An excellent aperitif, a fresh, crisp profile makes this an ideal match for salads, seafood and lighter meat dishes.
Adam Bruntlett, Wine Buyer

Sourced from the Frankland River, this wine possesses a clarity and freshness, reflecting the region's cooler climate. The nose exudes white peach and citrus fruit, with a vibrant salinity. There is a nervosity and linear quality to the wine, which layers with subtle toast, lemon zest and peach stone on the long finish. This would be a delicious accompaniment to seafood linguine and creamy chicken dishes alike.
Katherine Dart MW, Wine Buyer

Our 2017 Chablis comes from two separate vineyards in the village of Chichée, renowned for its classically steely character. The small but excellent 2017 vintage has given a wine with a harmonious balance between ripe orchard fruits and crisp, refreshing mineral notes. Fermented and raised completely in tank, this is a benchmark expression of Chablis, one which is equally at home as an aperitif or with seafood or a goats cheese salad.

A blend from a number of excellent vineyard sites in the villages of Chaintré and Vergisson, we have worked again with the renowned “wizard of the Mâconnais” Olivier Merlin to create this benchmark Pouilly-Fuissé. Generous stone-fruit ¬flavours combine with a saline minerality and toasty oak notes to give a poised and restrained white Burgundy, one which will pair beautifully with seafood risotto.
Adam Bruntlett, Win Buyer, Berry Bros. & Rudd

Our 2017 Meursault comes from a selection of vineyards from across the village, including the well-regarded Murgers de Monthélie and Les Clous. Raised completely in oak barrels to give smoky aromas and the hallmark buttered toast notes of classic Meursault, this wine has broad shoulders and rich stone-fruit flavours which are complemented by a racy, saline finish.
Adam Bruntlett, Wine Buyer

Brothers Jean-Yves and Pierre-André are the sixth generation of Ournacs to produce wines here. Like other growers in the area, they have progressively replanted their vineyards over the last 15 years, replacing many traditional varieties with Syrah, Chardonnay and Viognier. 
This is an extremely approachable white with a lovely varietal expression – it’s classic Chardonnay, showing green apple and citrus on the nose. The palate displays more cool fruit flavours and has a lovely creamy texture, with a refreshing, vivacious finish.
Oliver Barton, Buying Assistant, Berry Bros. & Rudd.

This wine hails from the Limarí Valley, a relatively cool region, 400km north of Santiago. It is elegant, with fresh acidity, yet approachable. 10 months in French oak (none of it new) contribute roundness and a gentle toasty character which perfectly complement the ripe citrus and stone fruit notes. There is a refreshing minerality and salinity on the finish. Drink over the next 12 months.

Pale gold in colour, this is an elegant, creamy Chardonnay with ripe tropical fruits, balanced by the freshness which comes from altitude. On the nose, peach and mango notes sit perfectly alongside fresher citrus and mineral aromas. On the palate, this is a round, generous wine with peach, hints of toast and hazelnut ,and a mouth-filling, creamy texture thanks to the 50 percent new French oak in which it’s matured.

This is another brilliantly crafted wine from this gem of a domaine, which sits almost in the shadow of the twin escarpments of Solutré and Vergisson. Le Clos is ripe and round rather than rich, with crunchy green-apple acidity that’ll have you reaching for another glass. It is raised entirely in stainless steel, with a modest amount of lees stirring (bâtonnage) for weight and complexity. Great with roast chicken or, frankly, whatever you’re having for dinner tonight. Ready to drink now.
Will Heslop, Burgundy Buying Assistant (winter 2018)

There is plenty of fresh citrus and stone fruit here. Jean-Michel favours used oak for this cuvée, which adds texture and a subtle buttery note to the palate. A great introduction to the charms of the Mâconnais.

The vines here are relatively young, having mostly been planted since Olivier and Corinne set up the domaine in the late 1980s. This youthful vigour gives the wine an impressive freshness and fruitforward approachability. Fermented and raised entirely in tank, this shows the purity and vibrancy of Chardonnay, with a pleasant citrus bitterness on the finish. Drink 2018-2020.
Adam Bruntlett, Burgundy Buyer

Olivier and Corinne Merlin have been established in the Mâconnais village of La Roche Vineuse since 1987. Over the years they have bought the domaine which they originally rented, built a new cuverie, planted new vineyards locally and spread out into further appellations such as Pouilly-Fuissé and Moulin-à-Vent. Theirs has been one of the great success stories of the modern Mâconnais. They expect to be joined shortly by sons Théo and Paul. Having made his first wines in 1987, this year represents Olivier’s 30th vintage in La Roche Vineuse. It is fair to say that in this time he has contributed much to raising standards in the Mâconnais. Proof of his great skill as a winemaker came in the form of a bottle of 1990 Mâcon La Roche Vineuse Vieilles Vignes, a highlight of a lunch at Berry Bros. & Rudd in July to mark Jasper Morris’s retirement.

In 2002 a group of friends bought land in the premium Gualtallaray zone of the Uco Valley. A well-known local winemaker used their fruit for his top terroir wine. His first vintage of the Malbec achieved 94 Parker points, leading the wines to be bottled under the autonomous Ambrosía label. The 2013 is the debut vintage of Ambrosía’s Chardonnay and it is impressive.

Warm lemon and white peach aromas are followed by riper flavours of yellow apple and nectarine, accompanied by toasty notes of lees-ageing. Ripe but refined with good texture and length, this is exclusive to Berry Bros. & Rudd in the UK. Match with roast loin of pork, macaroni cheese, Gruyère cheese.

Not the Pythonesque antithesis of Kangeright, Kangerong is actually a zone of Mornington Peninsula.  This is a fruity, understated Chardonnay, with its character from extended lees’ contact rather than oak. The fruit comes from two selected Chardonnay blocks, a stone’s throw apart.
100% chardonnay.
Cool & discreet.

This is intensely Citrusy, with electrifying acidity and a long, clean finish redolent of oyster shells. Thierry has once again crafted an exemplary village Chablis despite a gruelling vintage in which he lost over half his crop to frost and hail. 
Will Heslop, Burgundy Buying Assistant, summer 2018

This cuvée comes from a 1.5 hectare parcel adjoining the village of Davayé. It’s south-facing and sheltered, so the vines here ripen relatively quickly, giving rich wines which respond well to oak-ageing (30 percent of the cuvée) and frequent lees stirring. Expect aromas of ripe citrus and stone fruit – even tropical fruit such as mango – from the 2015, an exceptionally warm vintage. Despite its medium-full body, the palate boasts a fresh, mineral finish which Jean-Luc attributes in part to the quartz pebbles that decorate the surface of the vineyard. A superb match for poulet à l’estragon (chicken in a cream and tarragon sauce). 

This is a blend of five different parcels, split 50:50 between the left and right sides of the river Serein. Raised entirely in stainless steel to preserve freshness, this displays a touch of oyster-shell reduction on the nose. There is a good weight of citrus fruit on the palate, a lovely zesty attack and a pithy, chalky finish. Benchmark Chablis. Drink 2018-2022.
Adam Bruntlett, Wine Buyer

The legendary Louis Pinson himself retired in 1983, having made some fabulous oldstyle Chablis. His great-grand-daughter, Charlène, along with her father Laurent and her uncle Christophe are now in charge. There is a Rue Pinson in Chablis, dating back to an earlier generation when three Pinson brothers lived in identical houses on the street. Everything is hand-harvested, with sorting of the grapes both in the vineyard and at the winery. The wines are wild-fermented, mostly in stainless steel tanks, before barrel ageing, with the proportion of oak depending on the cuvée. Despite describing 2016 as a testing year, Laurent Pinson and his daughter Charlène are upbeat, declaring themselves very happy with the quality of the grapes and resultant wines. Volumes are down in many cases, and the limited-production Cuvée Mademoiselle has not been made this year.