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.
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Dubbed as the “Princess of Champagne” by the press, Virginie Tattinger worked alongside her father in the world-famous Tattinger Champagne empire for 21 years. But she left in 2006, now makes excellent Champagne in her own right.
Fronsac's fine Château Dalem perches high on a hill, surrounded by its 14 hectares of sloping vineyards. It's an historic estate, with records dating back to 1610, that stayed in the same family until 1955. Michel Rullier then took it over and today it's run with great success by his descendant, Brigitte Rullier-Loussert. Its vineyards are nearly all planted to Merlot, with a small amount of Cabernet Franc, and tended with meticulous care.
As you can see from critics' scores (92 points from James Suckling and 94 from Vertedevin), it is an admired claret and one that ages very well too. Matured in French oak (50% new), it has structure and length, but above all an appealing fruity depth. Perfect with roast meat or wild mushroom risotto.
Founded 200 years ago, Château Pédesclaux is a magnificent estate, both in terms of wine and architecture. It combines the beauty of the 19th century with the modernity and technological advances of the 21st.
The additional work was undertaken by architect Jean-Michel Wilmotte, whose aim was to place “production at the heart of the estate within a high-performance building that is entirely fit for purpose and makes a harmonious whole with both the château and its surroundings”. It's quite something to behold.
Since the Lorenzetti family took ownership they've converted to organic. Their top wine is a rich, Cabernet-based claret, supported by Merlot, and finely expresses its gravel terroir. Still a young wine – best to cellar or open early.
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