Berry Bros. & Rudd

Being able to work with some of the world's greatest winemakers is one of the privileges of working at Berry Bros. & Rudd. We've long known that Eva Fricke's wines are some of the finest in Germany, but her latest Eltville Collection ascends to still-greater heights. These were crafted from a historic vineyard in the Rheingau, with some of the only original 19th-century soils in the area, and vine clones dating back to the 1900s. The results are a snapshot into the "original" taste of Riesling, as it was a hundred years ago. We're delighted to have been able to support Eva in bringing this vision to life. Find out more here: https://lnkd.in/ejN8vYH2

On Tuesday night, Berry Bros. & Rudd was announced as the winner of Luxury Retailer of the Year 2025 at the Drinks Retailing Awards. This accolade was awarded after a detailed process, with mystery shops and interviews, as well as deliberations amongst expert judges made up of former buyers and suppliers. Judges were particularly impressed with the evolution of our retail space, but the award covered all aspects of our operation, with nods to our in-store events, producer tastings and focus on staff education. The award recognises all the hard work and innovation put in by all our teams – whether that is our buyers who source the bottles for the shelves in our stores, whether our logistics team, ensuring stock arrives where (and when) it needs to, our front of house colleagues in the shop teams, our marketing gurus working behind the scenes – and everyone else in between. Congratulations also to the 22 other companies who won awards on the night, from multiple retailers to specialist merchants and tiny corner shops; all very well deserved. #DRA25

We loved hosting the Curious Vines Winter Gathering in our Napoleon Cellar on Monday evening. So many wonderful attendees, networking and sharing ideas. And, a special guest appearance by one of our lovely producers, Eva Fricke, too!

Hospitality is at the heart of the wine industry, so it makes perfect sense that Hambledon Vineyard – under the stewardship of Berry Bros. & Rudd and Symington Family Estates – is to open its first restaurant this Wednesday. Situated amongst the vines, the restaurant boasts high ceilings and exposed oak wooden beams and walls, while large windows offer a view of the vines beyond. At the centre of the restaurant sits a clay-tiled circular bar, and, adjacent to the bar and restaurant is a private dining space seating 16. The Head Chef is Nick Edgar, who previously worked under Raymond Blanc as Head Chef at two Michelin Hotel Le Manoir Aux Quat'Saisons and then moved to the Lake District to join The Samling where, after just nine months, he was awarded his own Michelin star. Seasonal produce and the best ingredients from the kitchen garden and local surroundings will take pride of place on the menu – all accompanied by a broad wine list that, naturally, features plenty of English sparkling wine. Architecture and Interiors by Mowat & Company Ltd Photography by Ellie Walpole

The Walpole Power List 2025 has just been announced. We’re proud that our Chair, Elizabeth Rudd, has been included as one of the “50 inspirational individuals whose creativity, leadership and skill is set to define the direction of the British luxury sector over the coming year”. The list highlights Lizzy’s long-term brand vision, and her advocacy for business as a force for good, spotlighting BB&R’s land regeneration and community initiatives.  https://lnkd.in/ehnJDZEd

Last night was the 10th Anniversary of the Mayfair Times Community Awards where Berry Bros. & Rudd was shortlisted in the ‘Only in St James’s’ category, alongside some notable neighbours. We were thrilled to win the award, with the judges commenting on our focus on bringing people together. They also noted how we’ve continued to push the boundaries while leveraging our rich history, expertise and relationships to grow, adapt and innovate.   Photo credit: Adam Duke Photography

Our Burgundy 2023 En Primeur offer is in full swing. The 2023 vintage was fantastic both in terms of quality and quantity – a rarity in Burgundy and something to savour (in anticipation of the tiny quantity of wine made in 2024). We had a fantastic time last week, welcoming Burgundy lovers and producers alike to our En Primeur tasting at Lindley Hall. For anyone who hasn't had the chance to get involved yet, our Burgundy 2023 En Primeur web page has everything you need: https://lnkd.in/ecBZ5ndg

We’re nearly halfway through January which means there are only a couple more weeks left of DoddieAid. This mass participation charity event is a great way to get out and about – in whatever mode suits you best – in January, and raise money for an excellent cause, the My Name'5 Doddie Foundation, which happens to be our company charity. And if you’ve never come across DoddieAid before, why not listen to our podcast, Drinking Well, where we sit down with sport presenter, and trustee of the charity, Jill Douglas OBE? It’s a fascinating discussion, covering the perfect martini, Sauvignon Blanc and of course motor neuron disease and MyName’5 Doddie. Listen here, or wherever you get your podcasts: https://lnkd.in/edA9w57F #doddieaid

It is with immense sadness that we announce that our former Chairman, Christopher Berry Green—affectionately known to us all as “CBG”— died on Thursday 19th December at the age of 91.  Christopher joined Berry Bros. & Rudd in 1954, first working in our shop at No.3 St James’s Street.  By 1964, he’d earned a place on the Board of Directors, where he served until 2010. He held several key roles at Berry Bros. & Rudd, including Managing Director (1985–1992) and Chairman (2000–2005). His leadership profoundly influenced the company. He was the driving force behind the set-up of our bottling, storage, and logistics warehouse and offices in Basingstoke. He also created our now-iconic “Good Ordinary Claret” and was integral to the success of The Cutty Sark and The Glenrothes whisky brands. Christopher’s vast contributions to the wider trade brought appointments to (among others) L’Ordre des Coteaux de Champagne and La Conférie des Chevaliers du Tastevin. He served as Master of the Vintners’ Company (1997–1998) and Vice Chairman of the Keepers of the Quaich (1999–2008).  His legacy and values will continue to guide us in the years to come. 

With just a week to go, many of us are still pondering that all-important question of what to serve with the festive feast. Our latest episode of Drinking Well may hold many of the answers. Sitting down with chef Michel Roux, we discussed food & wine pairing, his fondness for Sauternes (an incredibly versatile food wine, it must be said) and what Christmas in the Roux kitchen looks like. Oh, and we tasted a truly magnificent bottle of IWA sake, created by a French Champagne maker. Search #DrinkingWell on all good podcast providers.