One of the most prolific winemakers in England, Dermot Sugrue is constantly pushing the boundaries of what English wine can be. Dermot learned how to make wine when he spent two vintages working at Château L’Eglise-Clinet and Château Leoville-Barton. From 2003 to 2006, Sugrue worked at Nyetimber, another premier English sparkling wine producer. Finally, in 2007, Dermot Sugrue joined the Wiston Estate team where he found the space and independence to create a wine under his own label: Sugrue Pierre.
Sugrue's wines are characterised by purity of fruit and extraordinary finesse. Each vintage is a struggle against the unfavourable English weather, yet they continuously amaze; Sugrue Pierre has won numerous awards from Decanter and the International Wine Challenge. Sugrue focuses on allowing the fruit to express itself; they seek minimal intervention, gentle pressing, and slow fermentation. Finally, Sugrue uses old, Burgundy barrels to age the wine to add some textural complexity while maintaining the precision that makes Sugrue Pierre so special. At a limited production of 100 cases per vintage, this is certainly a wine to treasure.