Pinot Noir

Produced specially for Berry Bros. & Rudd by Crittenden, this is an exceptionally pure Pinot Noir. It is made with hand-harvested fruit selected from cool-climate sites in the King Valley in Victoria. The berry-fruit characters that dominate the nose and palate are fresh and juicy, supported by finely wrought tannins and vibrant acidity.
Katherine Dart MW, Wine Buyer

We are delighted that our own-label New Zealand Pinot Noir has once again been produced for us by Pinot Noir specialist, Greystone, in North Canterbury. This delicious 2016 has a gorgeously open nose of red and black cherries. The fleshy fruit continues on the palate, accompanied by an extremely appealing savoury quality and a smoky element that draws you in. The wine is very attractive, both vibrant and refreshing, and the long finish gives it real gravitas.
Catriona Felstead MW, Wine Buyer

Made for us once again by Greystone in North Canterbury, our 2017 New Zealand Pinot Noir is a wonderfully pretty and delicate wine. We love the fact that Greystone reflects the vintage conditions so well each year in its wines; this 2017 does not have the intense, smoky character of 2016 but, in contrast, is a much more Burgundian style, full of very pure red-berry fruit with just a touch of black cherries. It is lifted, ethereal and a joy to taste.
Catriona Felstead MW, Wine Buyer, Berry Bros. & Rudd

Our Bourgogne Côte d’Or Pinot Noir is a new addition to our own-label range, made from 100 percent Côte d’Or fruit to obtain this prestigious new appellation (which only came into existence from the 2017 vintage). The fruit is in fact declassified Chorey-lès-Beaune, from very old vines and sourced with the help of star négociant Benjamin Leroux exclusively for Berry Bros. & Rudd. Unsurprisingly, the wine offers remarkable complexity, with pretty, floral top-notes accompanying the charming red-berry fruit. Elegant and delicate, this is Burgundian Pinot Noir in its most elemental expression.
Adam Bruntlett, Wine Buyer

This Santa Barbara County Pinot Noir is a relatively new addition to our Own Selection range, made specially for us by the highly regarded winemaker Jim Clendenen of Au Bon Climat. The 2017 follows a similar flavour profile to the 2016, with raspberries and red cherries, however its riper, juicier bramble fruit and luscious texture display the vintage's generous characteristics. The wine's ripe tannins provide sufficient grip on the finish, balanced by refreshing acidity and spicy complexity.
Fiona Hayes, Wine Buyer, Berry Bros. & Rudd

Our 2016 Nuits-St Georges has once again been made for us by the talented Benjamin Leroux. We have blended the fruit of two vineyards — Aux St Jacques and Les Fleuriöres — to paint a complete picture of the appellation. The former provides floral perfume, elegant tannins and red berry fruit, while the latter gives structure, spice and black fruit. It's an irresistible combination which should be enjoyed now or over the next few years. Adam Bruntlett, Wine Buyer

Made by Rossignol-Trapet, our 2016 Gevrey-Chambertin is made with fruit from 10 organically farmed, old-vine plots. The old vines provide both concentration and balance, while the varied locations of the parcels give a true expression of the village. A bouquet of vibrant redcurrant and flowers seduces, while the palate is packed with sweet cherry fruit and subtle spice, finishing on a precise and mineral finish. Try it with roast lamb or mushroom Wellington. 
Adam Bruntlett, Wine Buyer, Berry Bros. & Rudd

The cheerful, hugely talented David Sautereau is among our favourite growers in Sancerre. His Pinot Noir is blended from parcels on three separate soil types, including sandy, iron-rich terres rouges which, David says, account for its fresh, mineral character. The nose is high-toned, with just a hint of varnish as well as all those delightful red berry aromas. A fifth is raised in used oak barrels to round out the tannins. This proved a stunning accompaniment to the magret de canard served by David’s wife Sandrine when we visited the domaine in February this year. Drink now to 2024.
Will Heslop, Burgundy Buying Assistant (spring 2019)

Until 2nd September this product is discounted by 30 percent. Price shown includes saving.*
Digioia-Royer: the name may not trip off the tongue, but the wines dance across it. Run by Michel Digioia, this is a tiny estate based in Chambolle-Musigny. Michel has a small parcel of Chambolle and even smaller plots of Premier Cru Nuits-St Georges, but the majority of his holdings fall under the appellation of Bourgogne Rouge and Bourgogne Hautes Côtes de Nuits.

This wine is made from a single parcel, planted in the 1950s, whose altitude (a relatively lofty 350 metres) results in wines with crunchy acidity and a real sense of energy. On the nose, expect aromas of blackberry and cherry. The tannins have softened with a few years in bottle, but there’s still satisfying grip to the palate, which makes this a rewarding match for meaty dishes. Drink now to 2024.

*Discount is already applied to the single-bottle price and no further discount will be applied at checkout.

Sancerre rosé from a quality producer like David Sautereau is a delightful, versatile wine that combines complexity with a sense of insouciance. David’s 2017 is a case in point. It’s characterised by floral and red berry aromas, fine tannins and “crunchy” acidity. A natural accompaniment to salads or poached salmon, it has sufficient personality to stand up to richer dishes too, such as Moroccan lamb tagine. Drink now to 2022.
Will Heslop, Burgundy Buying Assistant (spring 2019)

The Crittenden family are dedicated winemakers with an exciting range of handcrafted wines. Winemaking now resides with the talented Rollo Crittenden, who has taken over from his father, Garry, who founded the estate over 30 years ago. The Kangerong Pinot is a representative blend of fruit from across the 11 acres of their estate vineyard and is made with seven different clones of Pinot Noir.

This wine is all about aroma and texture. The nose is beautifully scented with floral notes underpinned by cherry fruit and a hint of spicy complexity. The palate is silky, the smooth tannins interwoven with juicy fruit and bright acidity. Perfect to drink now until 2020.

Their delicious rosé is the one wine from Domaine Chotard that’s raised exclusively in stainless steel. The aim is to capture the floral lift and red-berry crunch inherent in Pinot Noir grown on the pebbly limestone soil known here as griottes. Expect aromas of rose petals and tinned strawberries, while the palate – for all its lively acidity – is a touch weightier than expected, with ripe red fruit flavours indicative of 2018’s warm growing season. A versatile food wine, this works particularly well with grilled salmon. Drink now to 2020.
Will Heslop, Burgundy Buying Assistant (summer 2019)

Pinot Noir and Gamay in equal parts, this comes from 90-year-old vines in Meursault, harvested together. It is simple but harmonious. Proof that you don’t have to have the fastest car to get to where you want to be. Understated, confident, moreish. Drink 2019-2024.
Adam Bruntlett, Burgundy Buyer

Michel Lafarge (b. 1928) and his son Frédéric make use of their combined experience to produce some of the greatest wines in Volnay. There is nothing modern in their winemaking, though the meticulous care of their biodynamically farmed vineyards puts the domaine at the forefront of viticultural practices. When they are working on a patch of vines they are usually accompanied by their hens who eat up any lurking pests. The grapes are de-stemmed, vinified traditionally and very little new oak is used in the cellar. Following on from the extraordinary success of the 2015 here, tasting the 2016s with Frédéric proved to be an equally breath-taking experience. In common with a handful of other cellars this year, in the right hands this vintage will be great. It might be easy to misread the wines and consider them obvious and accessible, but the best addresses have a profundity to match their wines’ succulence. Just so here; with such low yields after the frosts, not to mention the fruit lost to mildew, the skill was to achieve balanced sugars and tannins without over-maturity or density. The family’s deep knowledge of their vineyards and traditional, instinctive winemaking was the key. The delicacy and finesse here left us bereft of adjectives, but underpinning all the wines is the inherent vitality of the vineyards and the vintage.