Many restaurateurs rely on one wine merchant to write their list and supply all their wines. Not Alison. To get the wine selection for Barley Bree just so, she uses six different suppliers, despite the logistical nightmare of persuading the likes of Corney & and Barrow to deliver to rural Perthshire.
A restaurant’s wine list must have something for everyone, and Alison puts a huge amount of effort into finding interesting, well-priced wines for her house range and at the lower end of the price spectrum. She prefers not to offer bottles that are available at the supermarket, to encourage customers to experiment. Due to limited availability we may run out of certain vintages from time to time but always have an exciting new one for you to try.
At the upper price range, Barley Bree’s wines are exceptionally good value. Alison is on a mission to persuade customers to try different wines and doesn’t think that special bottles should be out of anyone’s price range.
Her list also includes wines that are not big sellers. She loves them, and thinks they should be there, so they sneak in. Riesling, a highly unfashionable German white, is a good example. She even has a chardonnay – the white burgundy ruined by over-enthusiastic oaking and Bridget Jones. Unlike the overpowering Australian versions that given chardonnay its bad reputation, hers is from Bulgaria, a rising star in the Chardonnay world.
Despite being married to a Frenchman, Alison’s list spans the wine-producing world. It includes a southern French rosé from a vineyard where she used to work, and an arneis (it’s an Italian grape variety) from a winerie the couple visited in New Zealand. She loves nothing more than telling customers about the wines on the list, answering questions and helping with the final selection.
Whilst her background is in wine, Alison wants all the drinks on offer at Barley Bree to be of exemplary quality. Elgin-based Gordon and MacPhail supply the malts and other spirits, while independent Harviestoun Brewery near Tillicoultry, is responsible for the draught beers.
Our wines are available to purchase to take away.
Please ask for Prices.
Occasionally, we may have to substitute a different vintage to that shown on the wine list due to availability of stock from our suppliers.
All wines are sold in 75cl bottles, unless stated otherwise.
Wines by the glass are sold in 125, 175, and 250mls measures, unless stated otherwise.
If you need some help with choosing your wine please do ask and we will be delighted to advise. Sometimes it’s good to try something different but sometimes it’s best to stick with what we know and love. Either way our staff are here to help if you so require.
Champagne and Sparkling Wines
No celebration would be complete without some bubbles and if you find champagne too dry then try Prosecco, which is softer and kinder to the pocket.
|Champagne by the glass
Delamotte Blanc de blancs
|Prosecco, di Valdobbiadene, Rizzardi
Gentle bubbles, fresh, fun, lovely with strawberries
|Jansz Premium, NV Cuvée
So good, you would think it really is champagne
|Delamotte Blanc de Blancs
Both rich & delicate, perfect with langoustines, grilled fish..
|½ bottle||£ 31.00|
|Louis Roederer, Brut Premier, NV
One of my favourites…
|Laurent Perrier Rosé, NV
Lovely strawberries & cream
|Dry Sack fino||£ 4.50|
|Tio Pepe||£ 4.50|
Other aperitifs and cocktails
|Spirits served in 35ml measures|
|Gordon’s & Tonic||£ 4.50|
|Tanqueray & Tonic||£ 4.85|
|Bombay Sapphire & Tonic||£ 4.85|
|Botanist & Tonic||£ 5.45|
|Heather Rose Gin & Tonic||£ 5.45|
|Famous Grouse||£ 2.70|
|Smirnoff Vodka & Tonic||£ 4.15|
|Glass of Champagne||£ 12.50|
|French Martini||£ 8.50|
|Muscadet sur Lie, Domaine du Manoir, 2013
Excellent example of this classic wine, perfect aperitif or with fish and seafood, fresh, dry and delicious.
|Petit Bourgeois, Sauvignon Blanc, 2014
Grown just outside the Sancerre boundaries, this is excellent value, aromatic with typical Sauvignon verve and flavour, a favourite producer of ours.
|Bourgogne Blanc, Les Sétilles, Olivier Leflaive, 2012
Grapes from Puligny and Meursault vineyards giving citrus and apple notes. Tip top!
|Chablis, William Fevre, 2013
Textbook Chablis with mineral and lemon zest flavours. If you are an ABC person – this will change your mind…
|Montagny, 1er Cru Bonneveaux, 2013, Olivier Leflaive, Burgundy
1er Cru in all respects. Lovely minerality and concentrated fruit.
|Pouilly Fumé, de Ladoucette, 2011/12, Loire Valley
Lovely dry but rich style, perfect with fish dishes and poultry. Others love Marlborough Sauvignon, I prefer the French version – and this is a great example of a classic wine.
|Meursault, Clos du Cromin, 2012, Olivier Leflaive, Burgundy
Rich rounded style with tropical fruit and a lemon/oak finish.
|Chassagne Montrachet, 1er Cru Abbaye de Morgeot, 2011. Olivier Leflaive
Smoky and stylish with lots of Burgundian flintiness and great fruit definition. There is succulent apple fruit and a touch of toffee to round out the palate
|Riesling Spätlese, 2011, Joh.Jos. Prüm, Mosel
Delicious citrusy aromas and on the palate more citrus with wonderful minerality. The acidity balances the sweetness leaving a very long pinsharp finish. Superb!
|Gavi di Gavi La Meirana, 2013/14
Greengage, honeysuckle & lime. Complex, with a fresh finish.
|Friulano, La Tunella, 2013
A noble wine. Floral with a fruity bouquet. Pear, wild flowers and acacia with a smooth palate, dry and well structured. A unique varietal.
|Albariño, Terre de Asorei, 2013/14 Rias Baixas
Aromatic, Galician white, lovely with seafood, this one has been lees-aged for 3 months which gives it a bit of richness while still being fresh and minerally.
|Wild Boy, Chardonnay, 2012, Au Bon Climat, Santa Barbara County
Don’t let the crazy label put you off, amazingly flavoursome and complex chardonnay, yum.
|Chenin Blanc, Simonsig, 2014, Stellenbosch
Dry, fruity, lovely aperitif and so full of flavour it is great with food too.
|Viognier, Y Series, Yalumba, 2014, South Australia
Silky texture with apricot fruit, makes an excellent aperitif.
|Sauvignon Blanc, Kuki, 2013, Marlborough
Delicious crisp, dry and fruity.
|Riesling, Zephyr, 2013, Marlborough
Amazing, typical petrolly nose, dry, elegant, citrus fruit, very moresome.
|Garnacha Rosado, Borsao, 2014, Campo de Borja, Spain
Dry, fresh, full of crunchy red fruit.
|Carte Noire Rosé, Les Maîtres Vignerons, 2013, Provence, France
Typical pale coloured Provencal rosé, close your eyes and dream of St Tropez… I do – I used to work at this winery many years ago.
|Horgelus Merlot-Tannat, 2014
Soft, fruity, everything a Merlot should be.
|Chateau Maurel, Cabardès, 2012
Interesting blend of 4 grape varieties, plump red and black fruit.
|Cotes du Rhône, Domaine de la Janasse, 2012
Ripe, concentrated black fruit aromas and flavour, quite spicy on the palate, good with rich meaty dishes.
|Fleurie, La Madone, 2011/12, Duboeuf, Beaujolais
Typical offering of the Gamay grape from renowned producer. Light, fresh, strawberry fruit, great with cheeses, could be served chilled.
|Château Cissac, 2011, Haut Médoc, Cru Bourgeois
Silky texture, with cassis and plum fruit, and cedar and briar notes. Cissac continues to be one of the most consistent and enjoyable chateaux in the Médoc.
|Coudelet de Beaucastel, Dom Perrin, Côtes du Rhône, 2012
This wine comes from a vineyard separated from the appellation of Châteauneuf du Pâpe by a single track. The Perrin family own the Beaucastel estate which is one of the top in this area.
|Chateau Capbern Gasqueton, 2009, Saint-Estèphe
Rich, warm, dark fruit with a full flavour, good structure and fine balance. This is a superb example of an outstanding vintage in Bordeaux.
|Crozes Hermitage, Veilles Vignes, 2011, Tardieu-Laurent
This 100% Syrah is from 60 year old vines. It is lively and refreshing with ripe fruit and is beautifully balanced with superb weight and length.
|Beaune de Chateau, 1er Cru, Bouchard, Père et Fils, 2010 Burgundy
A fine example of good quality burgundy from Bouchard – a lovely wine.
|Gigondas, Veilles Vignes, 2011, Tardieu-Laurent
Peppery on the nose, with 80% Grenache from 80 year old vines, this wine has rich, ripe fruit, with lovely spicy flavour.
|Ch Vieux Lartigue, 2009, St Emilion
From the wonderful 2009 vintage this 80% Merlot, 20% Cabernet Franc blend is full bodied with ripe fruit and excellent structure moulded roun the ripe tannins – classic claret
|Hospitalet de Gazin, 2007, Pomerol
The second wine of Gazin, it is predominately Merlot with small quantities of Cabernets Sauvignon and Franc. Notes of red and black fruit with ripe tannins, good weight and structure. Drinking well now and will continue to do so for the next few years
|Réserve de la Comtesse, 2009, Pauillac
The 2nd wine of Ch Pichon Longueville, this is fragrant and lively on the nose with flavours of mulberry and plum. The tannins are ripe, it is round and plummy and on the palate and very approachable now.
|Ch Les Carmes Haut Brion, 2009 Pessac-Léognan
Dark crimson in colour with beautiful perfumed aromas, the fruit is very ripe with fine tannins and long length. A classic Pessac wine.
|Chateau d’Armailhac, 2005 (mag), Pauillac
Jammy cassis and raspberry on a medium weight, slightly peppery body, very smooth and supple.
|La Tunella, Cabernet Franc, 2012, Fruili Colli Orientali
Dry but smooth tannins, black cherries, chocolatey notes. Good scores from Jancis Robinson MW, immensely drinkable and easy to match with a variety of dishes.
|Munus, Rizzardi, Bardolino, 2011
Smooth, elegant wine form the Rizzardi family, winemakers for 600 years, single vineyard, ripasso style.
|Rioja, Vega Crianza, 2010||Half
|Vranec, 2011, Tikvesh
Macedonia has a history of wine production that dates back to Roman times. Vranec is a local grape with great character and deep colour, cherry aromas with notes of roast coffee.
|Chateau Musar, 2004, Bekaa Valley
Enticing aromas of spice, dried herbs, and berries from this rich, structured wine. Ripe fruit on the palate with firm tannins and good balancing acidity.
|Pinot Noir, Carmel Road, 2013, Monterey
Bright Californian fruit but with a certain amount of old world elegance. A staff favourite.
|Syrah, ‘Californio’ Hyde de Villaine, 2008, Carneros
From a joint Californian/French venture, aromas of spice and cherries, full flavoured on the palate.
|Cabernet Shiraz, Simonsig Estate, 2013 Stellenbosch
Exceptionally good S African red with masses of flavour.
|Pinot Noir, Little Beauty, 2013, Marlborough
Aromatic and rounded with notes of raspberry and baked red fruit compote, a savoury edge makes it a good food wine – try with duck or lamb.
|Shiraz, Block 8, David Lowe, 2009, New South Wales
Notes of black cherry, rich bitter chocolate, plums and damsons, medium bodied with a hint of spice and good length.
|Cabernet Sauvignon Reserva, Perez Cruz, 2012
“One of the best Chilean Cabernets”, The Times.
And we like it too…
|Malbec, Septima, 2013, Mendoza
Easy drinking, sweet fruited, dangerously drinkable, and pairs well with meaty dishes, and even game
|Malbec Corvina, Passo Doble, Masi Tupungato, 2012
A blend of Malbec & Corvina that has been dried ‘amarone’ style. Smooth with cherry & mocha tones.
|Dessert Wines and Ports
Dessert Wines & Ports served in 75ml measures
|Muscat Blanc, Avondale, 2007, South Africa
Awesome organic dessert Muscat, super concentrated yet clean and balanced.
|Kanu, Kia Ora, Noble Late Harvest, 2011
Fresh acidity keeps this Chenin Blanc from being overly sweet, lovely orangey and apricot fruit with a hint of honey.
|Noans, La Tunella, 2011/12, Italy
Sweet yet fresh blend of Riesling, Sauvignon and Gewurztraminer in the Passito style, Noans recently won a highly coveted wine award in Italy.
|Vin de Constance, Klein Constantia Estate, 2008, South Africa
A world class wine, from one of the oldest wine estates in South Africa, 500ml bottle.
|Pedro Ximenez, 20 y.o. Williams & Humbert, Jerez, Spain
Velvety raisins and figs, seductively sweet. Try on its own or poured over vanilla ice cream!
|LBV, Grahams, 2008, Portugal
A Scottish family who have created one of the most revered port houses.
|Warre’s Otima, 10 yr old Tawny Port, Portugal
Aged in small oak casks for 10 years giving nutty aromas, walnut and strawberry fruit, served chilled.