New Wines
View what's new at Berry Bros. & Rudd. We are constantly introducing new products to our list, and this page is continually updated.
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Sucesores de Benito Santos,
Drink now,
A far cry from its humble Galician origins, Albariño continues its reign as arguably the world’s most fashionable grape variety. For this, our new own-label example, we have worked closely with the team at Benitos Santos to source a fresh, vibrant wine with delicate white peach fruit and a gentle floral character. The texture is round, but this has a wonderful saline note, typical of the variety and its proximity here to the sea. The wine is vibrant and invigorating, full of Galician energy, with a lovely lip-smacking, citrus-pith finish.Catriona Felstead MW, Wine Buyer, Berry Bros. & Rudd
Badia a Coltibuono, Tuscany,
Ready, but will keep,
From the hills of Gaiole, in Tuscany's historic Chianti Classico zone, this Sangiovese-dominant blend is made by Badia a Coltibuono. Perfumed aromas of red cherry, wild herbs and a spicy complexity lead to a dense palate laden with ripe fruit, savoury depth and freshness. The tannins are integrated and polished, framinga generous finish. Perfect with grilled meats or tomato-based pasta dishes.
Davy Zyw, Wine Buyer
Davy Zyw, Wine Buyer
Chateau Villa Bel-Air,
Drink now,
Our 2018 “EOW” comes from a single vineyard in the Graves, and brilliantly expresses the undervalued joy of dry white Bordeaux. A classic blend of Sémillon and Sauvignon Blanc, the nose is particularly vivid – with aromas of lemon zest, elderflower and ripe peach juice. That same citric fruit races across the palate, but with an additional richness provided by the Sémillon, adding real complexity in the mouth. This makes a serious apéritif, but comes into its own alongside poached salmon or a homemade quiche Lorraine.
Max Lalondrelle, Wine Buyer, Berry Bros. & Rudd
Max Lalondrelle, Wine Buyer, Berry Bros. & Rudd
Badia a Coltibuono, Tuscany,
Ready, but will keep,
Our Own Selection Chianti is made for us by the Stucchi Prinetti family of Badia a Coltibuono, an estate with a history stretching back over 1,000 years. From the dry and warm 2017 vintage, the wine is generous with typical cherry and herb notes, but also deliciously piquant with lovely svelte tannins. Traditionally and justifiably a great match for tomato-based pasta dishes, this is also a fine partner for lighter meats.
Matt Smith, Wine Buyer, Berry Bros. & Rudd
Matt Smith, Wine Buyer, Berry Bros. & Rudd
Domaine du Colombier, Chablis,
Ready, but will keep,
The 2016 vintage is the archetype of “small but perfectly formed”. In spite of the vintage’s challenges (a catastrophic spring frost signifi¬cantly reduced the size of the harvest), the wines are excellent. Blended from three different vineyard sites in the villages of Chichée and Fontenay, this wine has the perfect balance of bright fruit and sizzling mineral precision. Unadulterated by oak, it lends itself to a wide variety of food pairings, including (of course) shell¬fish and seafood dishes.
Adam Bruntlett, Wine Buyer, Berry Bros. & Rudd
Adam Bruntlett, Wine Buyer, Berry Bros. & Rudd
Domaine du Colombier, Chablis,
Ready, but will keep,
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.
Benjamin Leroux,
Ready, but will keep,
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
Domaine Metrat,
Ready, but will keep,
Bernard Métrat remains as modest as ever, but his wines go from strength to strength. The 2018 Roilette has a complex bouquet of violets, red and black berry fruit, cola and a hint of black pepper which, Bernard points out, is characteristic of the eponymous vineyard. The 2018 vintage’s warm, dry summer has imbued this wine with exceptionally supple tannins, but it doesn’t lack for freshness – the 60-year-old vines here have roots deep enough to access water even in a drought. Try it with crispy duck pancakes (but go easy on the plum sauce). Drink now to 2023.
Will Heslop, Burgundy Buying Assistant (summer 2019)
Will Heslop, Burgundy Buying Assistant (summer 2019)
Domaine Metrat,
Ready, but will keep,
Chiroubles is the highest in altitude and perhaps most picturesque of the Beaujolais crus. Altitude – and the cool nights it engenders – is key in warm vintages such as 2018, and particularly for this wine, which hails from a sun-kissed south-facing slope, formerly known as Côte-Rôtie. The southerly aspect delivers ripe red-fruit aromas, with hints of cola and spice (a hallmark of this wine, Bernard notes), counterbalanced by refreshing acidity and an appetising cherry-stone minerality to the finish. Try it with tartare or carpaccio of beef or (more likely in my house) cold roast beef sandwiches. Drink now to 2022.
Will Heslop, Burgundy Buying Assistant (October 2019)
Will Heslop, Burgundy Buying Assistant (October 2019)
Drink now,
Medium ruby in colour, Amézola’s 2015 Crianza has really good structure. Fine-grained tannins are complemented by oozing dark blackberry fruit and lifted by red fruit freshness which mirrors the elegant nose. As a Crianza, this wine has been aged for 15 months in oak (60 percent American and 40 percent French). This gives the wine hints of vanilla spice and nutmeg which are beautifully combined with generous, ripe fruit notes. Ready to drink now, try this with charcuterie or roast pork belly.
Lucy Bland, Buying Assistant
Lucy Bland, Buying Assistant
Chateau Beaumont,
Ready, but will keep,
The 2014 Beaumont has a straightforward blackberry and raspberry bouquet that feels a little subdued at the moment and needs a tad more harmony. The palate is medium-bodied with supple ripe tannin, solid and conservative yet with good density. It does not quite "flow" like the best vintages of this Haut-Médoc, but I suspect it will improve with another couple of years in bottle to soften its edges. Tasted September 2016.
88/100
Drinking window 2018-2027
Neal Martin, The Wine Advocate, 28th October 2016
88/100
Drinking window 2018-2027
Neal Martin, The Wine Advocate, 28th October 2016
Dog Point,
Ready, but will keep,
Dog Point combines the considerable winegrowing experience of Ivan Sutherland and James Healy, the former chief viticulturist and head winemaker at New Zealand’s iconic Cloudy Bay. Grapes are all hand-picked. A non-interventionist, natural, handsoff technique characterises all their wines and all viticulture is now organic.
This is intensely aromatic on the nose with notes of gooseberry and fresh grass complemented by an intriguing struck-match note. The palate is riper with peach, apricot and fig dominating, wellbalanced by white grapefruit and refreshing acidity. A mineral backbone persists even on the long finish. Drink now to 2020.
This is intensely aromatic on the nose with notes of gooseberry and fresh grass complemented by an intriguing struck-match note. The palate is riper with peach, apricot and fig dominating, wellbalanced by white grapefruit and refreshing acidity. A mineral backbone persists even on the long finish. Drink now to 2020.
Ch. Teyssier,
For laying down,
A true favourite among our customers, Château Teyssier delivers huge quality at its price point and we are very proud to have it in our range. The 2014 vintage was a cool year for red Bordeaux and – true to the year’s reputation – this cuvée is defined by freshness and elegance, rather than power and tannin. There is plenty of bramble fruit on the palate, while the long finish shows charm and poise. Drink now to 2022.
Oliver Barton,Buyer (autumn 2018)
Oliver Barton,Buyer (autumn 2018)
Bodegas R. Lopez de Heredia,
Drink now,
The 2010 Cubillo from López de Heredia is utterly delightful and is really coming into its element at nine years of age (three of which were in barrel). It is a blend of Tempranillo (65%), Garnacha (25%) with small amounts of Mazuelo/Carignan and Graciano. The nose is vibrant, displaying red fruit notes of raspberry and cranberry in particular. As well as a little vanilla spice there is also a toasty note derived from the time in oak. Further time in the glass reveals a tertiary, lightly leather-like aroma. The crunchy refreshing acidity and fine-grained tannins on the palate are perfect for cutting through the fat of charcuterie, meat pâtés or soft cheeses.
Cillar de Silos,
Ready, but will keep,
This Crianza spends 13 months gently maturing in barrel, then a further year in bottle prior to release. It displays ripe fruit notes while remaining remarkably fresh thanks to the region’s significant diurnal shift. Deep ruby in colour, the wine offers aromas of black cherry, blackcurrant, forest fruits and fresher raspberry notes alongside subtle hints of cedar and nutmeg. On the palate, it is fleshy but structured, with a finesse and silkiness that lingers on the finish. Ready to drink now.
Lucy Bland, Assistant Buyer
Lucy Bland, Assistant Buyer
Ready, but will keep,
Set at the foot of St Emilion’s rolling hills, Ch. Billeron Bouquey has been family-owned for over two centuries. From the 2015 vintage – which benefitted from a long, warm ripening season – this flashy red shows an attractive nose of red and black berries, with a hint of cedar. The nose gives way to a palate of generous fruit, with plenty of sweet spice, fine, firm tannins and a long, cool finish. Match it with lamb cutlets or sausages and mash for delectable results. Drink now to 2025.
Oliver Barton
Oliver Barton
