Pinot Noir

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

With its explosive red berry and floral aromas, this wine is a paean to Pinot – and to the vineyard’s Kimmeridgian clay-limestone soils. The palate is fine-boned and exceptionally refreshing. Denis chooses to raise his Pierres Plates Rouge exclusively in stainless steel, before bottling early – in the spring following harvest – to lock in the acidity and bright primary fruit.

A great match for salmon, white meat or charcuterie, not to mention meat or vegetable curries. Serve it lightly chilled. Drink now to 2022.
Will Heslop, Burgundy Buying Assistant (spring 2019)

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.

This is truly enticing, with gorgeous red fruit flavours on the nose, with more subtle aromas of forest floor now beginning to emerge. The palate’s fresh acidity speaks of the vineyards’ altitude but this is riper and fuller-bodied than many Old World Pinots. Twelve months in French oak barrels (30 percent of them new) seems well judged, imparting a luxurious caramel note to the long finish. Drink now to 2020. 
Will Heslop, Wine Buyer

This hidden gem is located up in the village of Meloisey, high in the hills behind Pommard. Brother and sister Martial and Gaetane Carré have recently taken over running the estate from their father, Denis, and have focused on making wines which are fruit-forward but with structure and complexity.

Bright ruby in colour with some youthful purple highlights, the nose is an absolute joy with an explosion of inviting summer pudding aromas. The palate doesn’t disappoint, with juicy cranberry and redcurrant and a fresh acidity that will leave you wanting another glass. Drink now to 2021.

These are David’s oldest vines, with two parcels planted in 1947 and 1943, on red clay and decomposed granite respectively. The slightly younger plot is Premier Cru land and makes up 45 percent of the blend. Vivid ruby in colour, the crunchy red-berry fruit mingles with chalky tannins to produce a very drinkable wine. Drink 2019-2023.


David began picking on 7th September for his Pinot Noir, pointing out that while this was the same date as in 2015, the two vintages have contrasting profiles. David used the word digeste to describe the 2017s, suggesting these are wines which will have you reaching for the next glass. The character of the vintage is one of freshness, purity, bright red fruit and floral notes, a combination which marries perfectly with Davids precise and confident winemaking style.

Maxime Rion now makes most of the decisions at this exemplary estate, although he can call on his father Patrice – approaching his 40th vintage as a winemaker – for guidance. The Rions are a talented, forward-thinking family who were among the first in Burgundy to bottle some of their wines under screwcap, and whose eco-friendly tractor shed boasts solar panels and a rainwater purification system.

This is a fresh, fruit-driven Burgundy from vineyards just above Nuits-St Georges. It is raised exclusively in used oak, which rounds the tannins and accentuates the wild, spicy character redolent of Nuits. Drink now to 2021.

In Marsannay, it is not St Vincent but St Urbain who holds sway as the patron saint of vignerons. His eponymous cuvée is a blend of various village sites and older vines. There was no new oak in 2016, and 25 percent whole-bunch. It was aged in larger 500-litre barrels, then spent three months in concrete, which Laurent prefers to stainless steel, which has too cold a touch, he says. The wine has a deep, viscous nose, almost like marmite, and a positive, rich, earthy palate. This makes it sound rustic; it’s not, just characterful Pinot Noir from deep, cool soils. Drink 2019-2024.
Adam Bruntlett, Wine Buyer

The Fourniers have been making wine in Marsannay since at least the 17th century, though the domaine as currently constituted was established in the 1960s by Jean Fournier. His son Laurent now runs the estate, along with being in charge of the project to establish Premiers Crus in Marsannay. The domaine is now certified organic, through AB and Ecocert. They make more than 20 different cuvées, the majority from Marsannay. Laurent’s efforts for the creation of a Premier Cru category in Marsannay seem to have stalled for the moment – perhaps a good thing, as he needed all his energy to combat the mildew this year. Laurent is another vigneron who had to compromise his organic status to save the crop, and he ended up with 28hl/ha across the domaine. The results are compelling though: these are wines without compromise, amplifying the paradoxes of Marsannay, with its cool limestone, extreme terroirs and burly tannins. Running between those is the fruit of some wonderful old vineyards, of which Laurent is the proud custodian.

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.

Half of the vines for this cuvée suffer from court noué (fanleaf virus), which reduces the yield and causes millerandage; small berries which make concentrated wines. The nose offers subtle spice notes while the palate gives richness and density with some darker fruit flavours and rocky grip. Drink 2020-2024


David began picking on 7th September for his Pinot Noir, pointing out that while this was the same date as in 2015, the two vintages have contrasting profiles. David used the word digeste to describe the 2017s, suggesting these are wines which will have you reaching for the next glass. The character of the vintage is one of freshness, purity, bright red fruit and floral notes, a combination which marries perfectly with Davids precise and confident winemaking style.

The frost damage of 2016 has necessitated a different blend this year, but the result is exciting nonetheless. The 2016 cuvée includes some vineyards Thibault is now looking after in Chambolle, adding a touch of class to the mix, and giving a wine with pretty red fruit, a floral lift and surprising depth. This is not a wine of great body, but there is good length and a certain elegance. Drink 2018-2025.
Adam Bruntlett, Burgundy Buyer

In 2001 Thibault took over an old family property in Nuits-St Georges, reclaiming the vines which had been contracted out to various share-croppers. The family jewels ( his branch) consist of Richebourg, Clos de Vougeot and Nuits-St Georges Les St Georges, to which he has added further vineyards and a few cuvées made from purchased grapes. The vineyards are certified organic and farmed biodynamically, with horses used to plough the vineyards where possible. The oak regime is not to exceed 50 percent new barrels but also not to use any barrels more than three years old. Thibault has also developed several single-vineyard bottlings of Moulin-à-Vent (Beaujolais). In summer 2017 Thibault opened a new, environmentally friendly cuverie which harnesses geothermal and solar energy and recycles rainwater. Thibault Liger-Belair is a busy man. He has his fascinating project in Moulin-à- Vent (find his Cru Beaujolais wines on page 55) as well as overseeing the forestry and manufacture of the barrels for all his wines, and experimenting with very light toasting. Overall, he is quietly satisfied with this year’s results. He continues to work with varying levels of whole bunches and is trialling a refinement which involves removing the thick, central stalk of bunches, to leave mini-bunches. He was especially badly hit by frost in the Hautes Côtes and Chambolle but elsewhere this is a relatively happy cellar.