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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Ready, but will keep,
This Rosso di Montalcino is a pure expression of one of the noblest and most famous Italian varieties, Sangiovese. Bright and gleaming in appearance, it has a vivid bouquet of dark cherries and wild herbs. The palate is brimming with wild plum and red forest fruits, with subtle notes of wood spice and earth. Traditional ageing in Slavonian oak gives the wine a sublime, supple and complex finish. Made for us by San Giorgio in Castelnuovo dell’Abate, this comes from some of the finest, fossil-rich vineyards in the whole of Montalcino. Drink now to 2030.
Matt Smith, Wine Buyer, Berry Bros. & Rudd
Matt Smith, Wine Buyer, Berry Bros. & Rudd
Masottina, Veneto,
Drink now,
Located in Prosecco’s Conegliano region of the Veneto lie the 60 hectares of Masottina’s vineyards. Owned by the Dal Bianco family since 1946, they switched from being a négociant to vineyard owner in the 1960s. They produce a classic expression of Conegliano Valdobbiadene Prosecco.
With fine, persistent bubbles, this is pale straw yellow with greenish highlights. The nose is intense, fruity with the rich scent of apple, lemon and grapefruit. It has a pronounced aroma of wisteria in bloom and acacia flowers. The palate has a pleasant acidity and fresh flavour. Full-bodied, and lingering, a soft finish rounds off this crowd-pleasing Prosecco.
With fine, persistent bubbles, this is pale straw yellow with greenish highlights. The nose is intense, fruity with the rich scent of apple, lemon and grapefruit. It has a pronounced aroma of wisteria in bloom and acacia flowers. The palate has a pleasant acidity and fresh flavour. Full-bodied, and lingering, a soft finish rounds off this crowd-pleasing Prosecco.
Domaine Lyrarakis,
Ready, but will keep,
This indigenous variety was salvaged from extinction in the 1990s by Lyrarakis. Now grown in the spectacular 1.5-hectare Psarades vineyard, sitting at almost 500 metres’ altitude, this is the only 100% Plytó in commercial production. It offers aromas of white flowers, orchard fruit and wild herbs. Bright, zesty acidity couples with perfumed fruit on the palate. The finish is delicate and subtle with flecks of rosemary and lemon pith. This would pair perfectly with Calamari and lemon aïoli or crayfish. Ready to drink now.
Daisy Gatt, Buying Assiatnt (spring 2019)
Daisy Gatt, Buying Assiatnt (spring 2019)
Domaine des Gerbeaux,
Ready, but will keep,
This is an elegant, mineral St Véran, which gives little indication of the long, dry summer that characterised the 2018 vintage. It was raised in stainless steel, rather than oak, and bottled early (in March 2019) to emphasise its vibrant acidity and fresh, white-fruit aromas. It will gain texture and complexity in bottle, but is tough to resist now as an apéritif, or perhaps paired with a Caesar salad. Drink now to 2022.
Will Heslop, Burgundy Buying Assistant (spring 2019)
Will Heslop, Burgundy Buying Assistant (spring 2019)
Domaine Lyrarakis,
Drink now,
A historic wine which enjoyed huge success for 300 years while Crete was ruled by Venice, the tradition was to blend together a number of native Cretan grapes rather than use a single varietal. This blend comprises the white cultivars Plyto, Dafni, Vidiano and Vilana. Grapes are dried in the sun for nine days to concentrate the sugars and the must, and, after pressing, the wine is aged in new oak for a year.
You might expect the resultant wine, from such a warm climate, to be on the heavy side, but in fact the contrary is true. There is a high degree of lusciousness with rich, grapey, apricot-and-honey aromas, and plenty of weight on the palate, but there is also a real sense of elegance and freshness to the wine. Serve it with creamy fruit desserts or simply with ripe stone fruit such as peaches and nectarines, whilst sitting at an open-air table overlooking a Greek harbour.
You might expect the resultant wine, from such a warm climate, to be on the heavy side, but in fact the contrary is true. There is a high degree of lusciousness with rich, grapey, apricot-and-honey aromas, and plenty of weight on the palate, but there is also a real sense of elegance and freshness to the wine. Serve it with creamy fruit desserts or simply with ripe stone fruit such as peaches and nectarines, whilst sitting at an open-air table overlooking a Greek harbour.
Schiefer Uwe,
Ready, but will keep,
This product is included in our mix and match offer, which is available until 31st December. Choose 12 bottles from this selection for £200 or 24 bottles for £380.
The Südburgenland is Austria’s smallest wine region, located on the border of Hungary. In the 1990s, Uwe Schiefer started piecing together his estate. While others were put off by the steep, slate hillsides of Eisenberg, he saw potential – believing that Blaufränkisch would excel here. Today, their wines have a cult following amongst many of the world’s top sommeliers.
This is spicy and brooding on the nose, with aromas of rich black cherry, dried herbs and violet. On the palate, incredibly fine tannins and bright acidity mingle with juicy fruit and earthier notes of black olive and aniseed. This is a true food wine and offers a superb introduction to Uwe’s wines. Drink now to 2023.
Katherine Dart MW, Buyer (spring 2019)
Constantia Glen,
Ready, but will keep,
Grown on north-east facing slopes between the Constantiaberg and Table Mountain ranges, the vines here benefit from slow ripening in the afternoon sun, resulting in a rich yet classically proportioned blend of Merlot, Cabernet Franc and Cabernet Sauvignon. The result is a wine that nods clearly to the region that has influenced it, while expressing a clear sense of place.
Katherine Dart MW, Wine Buyer (Spring 2019)
Katherine Dart MW, Wine Buyer (Spring 2019)
Chateau Langlet,
Ready, but will keep,
Owned by the Kressman family, one of the ancient names of the Bordeaux wine trade, this estate has made a well-balanced wine that is just approaching maturity. Rich black fruits are sustained by the firm, dry core and juicy acidity. It is a wine to age further, so drink from 2021
Roger Voss, Wine Enthusiast (6th January 2019)
Roger Voss, Wine Enthusiast (6th January 2019)
Domaine Saint-Germain,
Ready, but will keep,
Mondeuse, Le Pied de Barme, Domaine Saint-Germain, Savoie
Domaine Saint Germain is comprised of 13 hectares in the commune of St Pierre d'Albigny. The domaine was established in 1999, but brothers Etienne and Raphaël Saint Germain hail from a long line of Savoyard winemakers. There is a distinctly alpine vibe to Savoie and its wines, which start out crisp and angular then become broader and more mellow with time in bottle.
The colour of Princely purple rain, the wine’s nose is exceptionally complex with cranberry, red cherries, earth and savoury spice (thyme, perhaps). The palate toys with sourness, then delivers sweeter red fruit towards the finish. At present, the tannins are tooth-coating and grainy in the most satisfying way, but will become silky with another few years in bottle. A tremendous alternative to Cru Beaujolais and a winning accompaniment to all manner of dishes, notably charcuterie or steak tartare.
Domaine Saint Germain is comprised of 13 hectares in the commune of St Pierre d'Albigny. The domaine was established in 1999, but brothers Etienne and Raphaël Saint Germain hail from a long line of Savoyard winemakers. There is a distinctly alpine vibe to Savoie and its wines, which start out crisp and angular then become broader and more mellow with time in bottle.
The colour of Princely purple rain, the wine’s nose is exceptionally complex with cranberry, red cherries, earth and savoury spice (thyme, perhaps). The palate toys with sourness, then delivers sweeter red fruit towards the finish. At present, the tannins are tooth-coating and grainy in the most satisfying way, but will become silky with another few years in bottle. A tremendous alternative to Cru Beaujolais and a winning accompaniment to all manner of dishes, notably charcuterie or steak tartare.
Ready, but will improve,
A regal colour presages a suitably refined nose, its dark fruit and spice underwritten by a whiff of something savoury, jambon cru maybe, courtesy no doubt of the Mourvèdre. Figs and white chocolate join more usual descriptors such as myrtle, plum and griotte on the palate. The blend in 2106 is 60 percent Grenache, 20 percent Syrah, 10 percent Cinsault and 10 percent Mourvèdre. Drink 2019-2022.
Simon Field MW, Wine Buyer
Simon Field MW, Wine Buyer
Eva Fricke,
Ready, but will improve,
This is a classic expression of the Rheingau, with fruit blended from the villages of Lorch, Eltville Hattenheim and Kiedrich. A juicier style of Riesling in comparison to Eva’s single site wines, this is wonderfully accessible in its youth. Perfumed with hints of white blossom and stone-fruit on the nose, the palate is bursting with apple and peach, complemented by subtle flecks of slate and citrus fruit. The finish is refreshing with taut acidity. Perfect chilled with Thai curry or fresh fish. Drink now to 2023.
Daisy Gatt, Buying Assistant (spring 2019)
Daisy Gatt, Buying Assistant (spring 2019)
Ready, but will keep,
Taut as a piano wire when we first tasted it at the domaine, this super of expression of Montagny has since mellowed a bit. It’s a wine of real finesse, characterised on the palate by bright white fruit flavours, a hint of flinty reduction and a riptide of fresh acidity. The ’17 was raised primarily in stainless steel, but 30% was aged in used barrels. A great match for shellfish or cheese-topped fish pie, it has ample concentration to improve in bottle over the next two to three years.
Drink now to 2022.
Will Heslop, Burgundy Buying Assistant (summer 2019)
Drink now to 2022.
Will Heslop, Burgundy Buying Assistant (summer 2019)
Catriona Felstead MW, Wine Buyer