Everybody needs a Corney & Barrow label. Keeping your prized bottles away from the younger generation? Looking to impress the new father-in- law? Or just a quiet evening meal. There is always a time and place for Corney & Barrow label wines. Our role is to make sure they excite and surprise, both for quality and price.
These wines have been core to Corney & Barrow’s list since 1780. This latest incarnation sees an evolution, both of what is on the bottle and what is in the bottle. We are fortunate to work with some of the world’s finest winemakers. So we called on some of them, and these are the results.
The wines continue to be unique – our wines, made exclusively for us, and in some cases by us. First and foremost, they will provide pleasure. We hope they will give food for thought and conversation too.
Our top-selling white for the past 20 years, this comes from the deep south-west of France. Depth and concentration from the area’s warm days and crispness from its cool nights, refreshed by breezes from the Pyrénées. Our buyer Rebecca Palmer visits the region every winter to blend our new vintage, using a kaleidoscopic palette of over 30 components.
“Ideal party fare for when the neighbours crash in.” Jonathan Ray, The Spectator
A pillar of the community and a stalwart of this range, blended annually by our buyers in the historic tasting room of Maison Sichel, on Bordeaux’s Quai de Bacalan. The building blocks are traditional – Cabernets Sauvignon and Franc, Merlot and Petit Verdot. Blending as a group ensures overall satisfaction, as well as being a highly efficient team bonding exercise. Benchmark everyday claret, a serious wine with equally serious structure.
“It shows that Bordeaux can produce refreshingly good value Claret, with great character, when you know where to look…” Paul Marus, Bordeaux Buyer
Richness, structure and a dash of hedonism are what we are looking for here. No ageing required however – this is made to be succulent and approachable from the off. If Claret is an upstanding gentleman of a wine, the Company Reserve has something of a twinkle in its eye. Both the Claret and Company Reserve now bear the vintage on their labels, ensuring transparency for you and putting vintage character centre-stage.
“ We would like to think that inside this bottle are the ingredients necessary for you to fall in love with Bordeaux for the first time – and again.” Adam Brett-Smith, Managing Director
Made for us by renowned Châteauneuf-du-Pape producer Guillaume Gonnet, our Cotes du Rhône is effectively a junior Châteauneuf. It is the fruit of old vines and galets roulés, the region’s famous pudding stones which reflect the sun’s heat back up at the vines. The key components are spicy Syrah and warm-hearted Grenache.
“ Real southern Rhône earthiness and game… Great stuff! …a real charmer. I have tasted many a Châteauneuf that delivers less pleasure than this.” Jancis Robinson, Wine Critic, Journalist & Author
Taking pity on us after a gruelling blending session, our friends at Maison Sichel offered us a glass of liquid gold, from a mysteriously unlabelled half bottle. It turned out to be from perhaps the most celebrated château in Sauternes. Nameless, so we christened it Corney & Barrow Sauternes. Half bottles of this are perfect for stashing in the fridge. We challenge you to find a better Sauternes for the money.
“ Think bouquets of really expensive hot house flowers delivered to a party and… Marzipan.” Damian Barr, Author, Salonnière and Wine Critic
Bodegas Zugober is a small family-owned winery in the heart of the prized ‘Alavesa’ sub-zone of Rioja. Limestone soils here are the key to the wine’s marked finesse, as are the slightly cooler night-time temperatures. Classified as a Crianza, due to its additional ageing in barrel and bottle, this is unmistakably Rioja, spicy, melded and complex.
“Neat and well judged. Lots of rioja savour. Complete. Good Value.” Jancis Robinson, Wine Critic, Journalist & Author
The most feminine, the most charming, the iron fist in the velvet glove
– it is tempting to wallow in cliché when talking about Margaux. But behind all legends there is some fact and this wine produced at Château Angludet has the X-factor in spades. A dark rocky mineral core, above which billows a velvety, violet perfume. It is not a coincidence that we sold out of our first shipment in a month.
“ This ‘does what it says on the tin’ – textbook Margaux charm and elegance, perfumed on the nose and palate with seemingly effortless grace, through to a balanced, gentle finish – a Sunday lunch treat.” Alison Buchanan, Associate Director & Buyer
To describe a Pomerol as a Merlot is like calling a Ferrari a car. Factually correct, but missing the joyful, thrilling essence of the thing. This tiny appellation, dwarfed by its larger neighbour Saint-Emilion, is the king of the right bank of Bordeaux. Clay soils and, yes, the dominance of Merlot, make for a dense yet supple wine, a blend of the second wines of some of the area’s top châteaux. This is made for us by our longest-standing right bank partner, Établissements. Jean-Pierre Moueix, of ChâteauTrotanoy and Château Latour à Pomerol fame.
“A supple, approachably lush blend produced for us by celebrated Pomerol experts Ets. Jean-Pierre Moueix.” Will Hargrove, Head of Fine Wine
A distillation of all that is joyful in southern France, this wine comes from sandy-clay soils next to the Canal du Midi. A blend of old vine Carignan and Cabernet Sauvignon with a dash of warm hearted Grenache. From the heart of the Minervois area, with grapes sourced from a multitude of growers. Drinkability is the key here – supple red berry fruit that will call you back for another glass.
“Instantly appealing, with vibrant red and dark fruit flavours, silky smooth tannins and a long spicy finish.” Good Value.” Jonathan Ray, The Spectator (on the 2015 vintage)
Idiosyncratically British yet wonderfully simple. Sloes from Yorkshire, gin from London. Add sugar, stir a little over a few months, then bottle it. Made for us by hardy Yorkshiremen the Curtoys brothers, sloe-rearing specialists. Drink neat or over ice. Or top up with C&B Sparkling for a Kir Royale! Blind tasted and tested by our MD, Adam Brett-Smith and the people who really matter on shoots – the beaters – and pronounced the best. You decide!
“ The high concentration of fruit to gin here creates a sweet and fruity liqueur, with aromatic cherry from the sloe, a hint of almond from the stone, a dry finish from the gin and a lovely overall warming glow…” Bryce Fraser, Managing Director, Scotland