Other Varieties

Limoux’s steep slopes and rich limestone and clay soils have combined to create this accessible white wine. Chardonnay from a selection of carefully selected parcels dominates the blend, giving breadth and concentration to the palate. Sauvignon Blanc, Mauzac and Chenin Blanc bring vibrancy and a refreshing acidity. 
Fiona Hayes - Wine Buyer

This rosé has been specially blended for Berry Bros. & Rudd by Château la Mascaronne, which is based in the beautiful rolling hills of the Côtes de Provence. Juicy red berry fruits of wild strawberries and redcurrants are combined with refreshing herbal notes of lemon verbena and hints of spice. The crispness of acidity and salinity on the palate brings vibrancy and tension. 
Fiona Hayes - Wine Buyer

Originating from the rugged, mountainous ward of Piekenierskloof on the border with Cederberg, the wines at Tierhoek are made by Roger Burton, now helped by Carla Niewoudt, with fruit from the farm, which is the only fully restored Sandveld farm in South Africa. The wines continue to exude a sense of place, with the older vine components bringing depth and complexity.

This is a one-off blend from Shelley Sandell, with only 3,600 bottles produced. The Sauvignon Blend element (a third was aged in old oak) is more textural than aromatic, and the wine has a lovely touch of honeyed dryness. A lovely, understated limited-edition bottling.

Family-owned Antech is the most prestigious producer in Limoux and we are delighted to have worked exclusively with Françoise Antech, from the sixth generation of the family, to craft this wonderfully expressive Crémant de Limoux.

A blend of 70 percent Chardonnay and 15 percent each of Chenin Blanc and Mauzac, aged traditionally and generously on its lees, this is a beautiful, balanced wine, with elegant aromas of orchard fruit and honeyed spice. The palate marries more exotic fruits with a clean, pebbly backdrop and an impressive depth of flavour.

Commandaria is an ancient wine style, possibly the most ancient wine still in production, and is documented in Cyprus as far back as 800BC. Traditionally Commandaria was unfortified, although 20th century mass-market examples were (and still are) fortified. Smaller growers intent on raising quality are reviving the unfortified style, of which this is an exceptional example.

The wine is unctuous, but the perception of sweetness is deftly balanced by freshness and layered complexity. The huge array of flavours defies adequate description with a string of adjectives. In short, grapiness, liquorice, caramel and cooked orange notes just won’t do. Here’s one word: poise. This is a wine for sipping whilst nibbling nuts, for enjoying with sweet pastries and other desserts and puddings, or just on its own.
Traditionally Commandaria was unfortified. 20th century examples of mass-market quality were (and still are) fortified. There exists a resurgent unfortified style amongst those smaller growers intent on raising wine quality. It is obligatory for the grapes destined for Commandaria (Xynisteri and Mavro) to be grown in the PDO Commandaria region in the foothills of the Troodos mountains. The wine must also be made within the confines of the region but may, with the right permission, be matured elsewhere on the island.

This is an exceptional example of an unfortified Commandaria from 85% Xynisteri (white) and 15% Mavro (black). Fully mature grapes (with a potential alcohol of 25% abv) are dried in the sun for 12 days. This shrivels them, reducing the aqueous content of the grapes. It also markedly concentrates sugars, flavour compounds and acids. A slow, cool fermentation follows in stainless steel tanks. The wine is matured in used 225 litre French oak barrels (formerly used to mature their Chardonnay and Petritis Xynisteri) for six years.

The resulting wine weighs in at an unctious 207 g/l of residual sugar and 14.0% abv. The perception of sweetness, and this is a very sweet wine, is deftly balanced by freshness and layered complexity. The huge array of flavours defies adequate description with a string of adjectives. In short, grapiness, liquorice, caramel and cooked orange notes just won’t do. Here’s one word: poise. This is a wine for sipping whilst nibbling nuts, for enjoying with sweet pastries and other desserts and puddings, or just on its own. A beguiling wine style that shows signs of a long-awaited rebirth.
Demetri Walters MW, Cypriot Wine Specialist 

A blend of Codega and Rabigato from vines at very high altitude on the banks of the Douro, the subsequent wine has trade mark acidity which counteracts the hedonistic ripeness of fruit.

The nose is full of nectarine, peach & a pleasing floral quality. The palate is fresh and zesty with a full bodied mouth feel, certainly a wine to be enjoyed as an aperitif or perhaps with a warm salad containing butternut squash, lardons & goat’s cheese.  
Nicholas Stewart, BB&R Buying Department

Syrah makes up the majority of this energetic and perfumed Rhône blend; the grape’s presence is immediately clear from the pepper spice on the nose and mid-palate. This spice is met by juicy, ripe red berries and supple tannins. There are hints of shale minerals that give this wine a sense of complexity that exceeds its price.
Daisy Gatt – Buying Assistant

The 2013 Grenache Syrah Mourvèdre, a blend of 63%, 31% and 6% respectively, has a clean, quite pure boysenberry and cassis-scented nose with a sprig of lavender just in the background. The palate is medium-bodied with chewy tannins, quite spicy with notes of cola developing towards the finish that seems a little feral compared to the well-behaved aromatics.
Neal Martin - Wine Advocate - November 2015

The Puig-Parahÿ family has made a name for holding the most extraordinary collection of old Rivesaltes Vins Doux Naturells wines imaginable - dating back to the 19th Century, some in bottle, some in vat and some still in cask. This one is a dry white wine.

The Garance is made up of 50 percent Grenache and 25 percent of each Syrah and Mourvèdre, fermented separately, with the assemblage matured in concrete. The biodynamic influence is evidenced once again in an extraordinary finesse and purity of fruit, almost lifted in its charm. An exemplary manifestation of all that is good in this great vintage, and good here means very good indeed. Drink 2020-2023.
Simon Field MW, Wine Buyer

This multi-vintage, multi-variety blend is made with an in-house solera system to produce consistency (and as such the cuvée will change every nine to 12 months). It is made with declassified fruit from the Bedrock vineyard, ensuring the wine is of extremely high quality – and offers incredible value!
The Cuvée XI has a juicy, ripe red-fruit core, with crisp acidity and rich, punchy tannins. At 14 percent alcohol, this wine displays incredible balance. The blend is predominately Zinfandel, Carignan, Petite Sirah, Mourvèdre, Alicante Bouschet, Grenache, Syrah and Barbera, aged in French oak.
Fiona Hayes, Wine Buyer

One of numerous Quénards in the commune of Chignin, Jean-François Quénard's domaine has been passed through the generatios since 1644. This cuvée is from a one-hectare single vineyard planted with old vines of around 65 years of age. The Jacquère variety, from which this wine is made, is the most widely-planted white grape in the Savoie, and offers modest alcohol levels (this wine is only 12 percent) with weight, roundness and finesse. Raised 100 percent in stainless steel, this is an excellent, zippy summer white or the perfect partner for seafood. 

A blend of Trincadeira, Arragonez, Cabernet Sauvignon and the all-important Alicante Bouschet – key to the singularity of the wines of the Alentejo. In fact, Sonho Lusitano is located in the Alentejo sub-region of Portalegre, where the increased altitude contributes to the freshness and finesse of the estate’s wines. 12 months in old oak allows the constituent parts of Pedra Basta to harmonise but leaves no trace of flavour. The name Pedra Basta (enough stone) hints at the engaging mineral character of its long, moreish finish. Drink now to 2018.
Will Heslop - Wine Buyer

English wine writer Richard Mayson MW, who has long recognised the potential of the Portalegre sub-region of the Alentejo, made his Sonho Lusitano (Lusitanian Dream) a reality when he established the eponymous estate with winemaker Rui Reguinga in 2005. The Portalegre DOC lies some 500 metres above sea-level and enjoys significantly more rainfall than the majority of the Alentejo.