Provence remains supreme for classy pinks. Not always cheap, but our Buyer Jean Marc knows that Aix offers quality with value. Using Provence’s classic grapes, the cellar there has captured the berry fruit, stony citrus notes and savoury riff.
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The Times wrote: “Sparkling Crémant de Bourgogne is impeccable value for money”. The fine mousse, creamy fruit and elegant zing of this fizz made by the same method and using the same grapes as in the Champagne region.
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We work closely with great producers to ensure we get the best wines for our Averys label range. Our new German Riesling is crafted for us by Gabel winery, a small family estate with 350 years of winemaking history. Recently awarded “Rising star of the year 2022” in Germany’s Eichelmann Wine Guide, Oliver Gabel learnt his craft through the vineyards of Baden, Bordeaux, Burgundy and South Africa. He’s now developed his own style at home in the Pfalz, striving for elegant wines that show their origin. This Riesling is from limestone soils in organic vineyards giving the wine an invigorating mineral character. Wild yeast fermentation in traditional wooden vats (some more than 100 years old!) preserves the vibrant fruit aromas. Drink or cellar.
If you enjoy the food-friendly reds of northern Italy, especially the Valpolicella Ripasso style, you'll love this. We have worked with Italian Winery of the Year Cantina di Negrar for years. They own a vineyard in the Marano Valley and they’ve offered us a deal on their Rosso Veronese – a wine usually reserved for their Italian fans. It’s named after Bartolomeo Lorenzi, whose epic 18th-century poem of rural life made Valpolicella wines famous the world over.
The Marano Valley is especially cool, so grapes take longer to ripen, which adds depth, character and freshness to the wines. Also included is a dash of dark Amarone. With black cherry fruit and Christmas cake spice, it’s hard to imagine a more appealing Veronese red. Great with game.
Hervé Sabardeil, our winemaker with limitless talent, has been making Cabalié, the big, ripe Catalan red, for over 15 years. He added the old-vine (Vieilles Vignes) edition in 2011, originally as a one off, but it was so popular we insisted he did it again. And again! The magic to this punchy red is really in the vines. At 60 to 100-years-old, yields are minute (about half of a Grand Cru claret). As a rule of thumb, the smaller the yield, the more concentrated the fruit, the more flavoursome the wine!
That’s why we call it Cabalié’s Big Brother. Still made in the same style that was beloved by the Roman centurions and now our customers too, it packs even more flavour than the original. Ideal with garlic-roasted lamb, rich stews or cheese.
Michel Chapoutier is renowned for his brilliant Rhône wines, but this region alone couldn’t contain his brilliance. Since he took over the family estate in 1990, he has also acquired sites in Languedoc, Roussillon, Provence, Alsace – and far afield in Oregon, Australia’s Heathcote and Portugal. Domaine de Bila-Haut is his prize in the Roussillon’s Latour de France. Its rugged slopes include gneiss, schist, chalk and limestone, lending richness, depth, power and finesse.
This white is made from Grenache Blanc, Grenache Gris and Maccabeu, with a little this vintage of Marsanne, Viognier and Roussanne for a more aromatic style. Pure, unoaked and full of white peach fruit, it’s great with trout or chicken, but also a delicious glass solo.
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Southern Burgundy’s Mâconnais has long been known for being a hotspot for good value but in the last decade its winemakers have proved that this goes hand in hand with remarkable quality too. They may not be able to put ‘Grand Cru’ on the label, but some of the bottles certainly warrant it. The Greuzards have been crafting superb wines at their Greffière estate for four generations now.
In fact there is evidence the property was making wine from 1585. Their top vineyard – La Roche Vineuse – is 12 hectares with vines 30 to 50-years-old. No wonder the fruit is so deliciously concentrated and long. Slow fermentation with lees stirring results in this rich complex style. Serve lightly chilled with white meats, risotto or a creamy fish dish.
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