SPARKLING WINE

Mouthwatering acidity focuses this racy blanc de blancs, with flavors of lemon parfait, baked quince and pickled ginger, while a hint of salted almond lingers on the refined finish. Alison Napjus, Wine Spectator

Crushed rose petals, cranberry, white pepper and mint are some of the signatures in Paillard's pale-colored NV Extra Brut Rosé Premier Cuvée. Lifted, precise and refined, the Rosé is nicely balanced throughout. ANTONIO GALLONI

One of the pioneers of the blanc de blancs style, Charles Heidsieck only relaunched its 100% Chardonnay NV Champagne in 2018. Round but incisive and fresh, this has lovely balance between its creamy, woody mouthfeel and its fresh, saline acidity. A lovely food wine. JAMES BUTTON, Decanter 

A sleek Champagne, with flavors of white cherry and blood orange that are ripe and expressive, accented by honeysuckle, minerally chalk and sliced almond notes. Well-knit and fine in texture. Mouthwatering finish. Alison Napjus, Wine Spectator

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The 2014 Brut Spécial Club is a blend of fruit taken mostly from Cramant, with Chouilly and Cuis in supporting roles. The breadth and power of Cramant comes through loud and clear. Readers will find a potent, at times austere, Champagne that needs a bit of time in the cellar to soften. The Special Club does not offer the immediacy of the Chouilly or Cramant Special Clubs, but it has plenty of its own allure. Dried pear, spice, crushed flowers and chamomile are some of the aromas and flavors that linger on the imposing finish. Dosage is 4 grams per liter. Disgorged: December 13, 2019. ANTONIO GALLONI, Vinous 2020

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More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

The 2015 Brut Spécial Club Oger Grand Cru is an attractive, powerful wine. Citrus peel, white flowers, chalk and the savory notes typical of so many 2015 are nicely laced together. I would give the 2015 a year or two in the cellar to come together, as it is a bit disjointed at present, but I would not wait too long, as flavors that are savory today may very well develop into more overpowering vegetal notes over time. The Oger is a blend taken from the Terres de Noël, Brulis, Champ Nérons and Fondy lieux-dits. Dosage is 4 grams per liter. Disgorged: October 14, 2019. Antonio Galloni, VINOUS

Based in Rilly-la-Montagne in Montagne de Reims this high-class Champagne is made from 80% chardonnay and 20% pinot noir from premier cru sites at 60 year old vine age. It sees 10 months in oak and 70 months age in bottle before release. No malo and 7 g/l dosage. PWS

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80% Chardonnay, 20% Pinot Noir from vines averaging 60 years old, the wine spends nearly 6 years on lees. Most importantly only the heart of the pressing is taken - 1400 litres instead of the usual 2100 litres, hence the name 'coeur de cuvee.'
The 2015 Brut Coeur de Cuvée is a pretty dense wine that belies its deceptively mid-weight structure. What surprises me most about the 2015 is how closed it is. In most years, especially warm years, Coeur de Cuvée is quite a bit more open and voluptuous, but the 2015 does not come across like that at all. Rather, it is super-classic in bearing, with tons of gravitas from the 60-year-old vines just waiting to emerge. There are none of the awkward herbal notes that penalize so many wines. Bright saline notes extend the finish effortlessly. The 2015 is a brilliant Coeur de Cuvée. ANTONIO GALLONI

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After playing around with Chardonnay from the Barossa in V21 as a test run, we had to put it into a Pet Nat. It showed linear acidity and minerality with that classic Chardy depth. A nice cool Barossa year in 22 suited this Chardy too. Fruit was picked at 10.9 baume, ph super low, immediately bag pressed and chilled to facilitate settling of solids. Tank vinification temp controlled with a component of non-fermented juice kept separate for post fermentation dosage. Juice was then added back to the base wine once settled, bottled and allowed to ferment in bottle. No adds, fining or sulphites, just the juice.

The fruit for this was handpicked and gently whole bunch pressed, before being transferred to old French oak for fermentation. No yeast, enzyme or nutrient was added and the ferment was kept at around 15 degrees to preserve aromatics. After primary ferment, the barrels had a small sulphur addition before resting over winter on the yeast lees. 11 months later, we assembled a blend of 38% pinot noir (white base wine), 2% pinot noir red wine (for that lovely colour), 30% chardonnay and 30% pinot meunier. The chardonnay was a blend of vintages, but the pinots were 2019 base wine - so this wine must be labelled NV.  After fermenting again (creating the bubbles!) It was then aged on lees for 30 months before being disgorged with zero dosage.

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More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

52.7/47.3% pinot noir/chardonnay. Approximately five years on lees and disgorged with 6.5 g/L dosage. A bright straw green. This is very fine on the nose with delicate aromas of apples, white peaches, freshly poached red fruits, brioche and a little hazelnut. The palate is equally refined, and this builds nicely with its gentle creaminess and fine bead before finishing taut and long. A refined Aussie sparkling. PHILIP RICH, Halliday Wine Companion