SPARKLING WINE

Clouet's rose epitomises elegance and focus, while flamboyantly celebrating the generous red cherry, strawberry, watermelon and pink pepper fruit of Bouzy.  It encapsulates that wonderful talent of pinot noir to build and rise on the finish, all the while retaining graceful precision as delicate as rose petal perfume.  Structure is fine and elegant, driven both by chalk minerality of the village and a very finely executed tannin presence.  It finishes with great length and poise of exquisite red cherry fruit.  A pristine and enticingly priced rose. Older disgorgements have taken on savoury suggestions of tamarillo, while upholding their primary integrity.  TYSON STELZER

The NV Brut Rosé No 3 Grand Cru is a pure Bouzy Pinot Noir that gets its beautiful intense onion-skin color from the addition of 8% red wine. The nose is rich and complex but at the same time pure and refined, with a nice chalky layer and vinous fruit intensity. Round and rich but fresh and vital on the pure and elegant palate, this is a full-bodied, pretty intense and persistent rosé to be served with main courses. This rosé is seriously complex and expressive, with grip, tension and a long finish. Remarkable in class and style. STEPHAN REINHARDT, Wine Advocate

(made from 100% Grand Cru Bouzy pinot noir, with 8% still wine): Vivid orange-pink. Aromas and flavors of ripe red berries, candied rose and toasty lees. Fleshy but nervy and focused, with strong mineral cut and hints of bitter herbs on the very long, energetic finish. Smoothly blends richness and vivacity, making it extremely flexible with food or without. JOSH RAYNOLDS

 

Pinot noir leads this accurate, well-crafted aperitif style of elegant finesse and persistence. A primary red cherry, wild strawberry and lemon fruit focus is underlined by taut acidity and expressive chalk mineral depth. Nuances of honey, anise and ginger are building as it gains maturity. It's clean and taut, a low dosage keeping the finish fresh and lively. TYSON STELZER

Delamere Vineyards were planted in 1982 in the Pipers River region in northeast Tasmania making it one of the oldest plantings not only in the region but in Tasmania. They have 6.5ha under vine and its age makes it a rare resource in Tasmania. The ironstone rich soils are perfectly suited to the cultivars of pinot noir and chardonnay, and was established in the traditional French design used in Burgundy and Champagne.

The low yield per vine and the reflective heat from the ground produces wines with superior depth of flavour and ripe well-developed tannins. Vine age and subsequent natural balance are key factors in the consistent production of wines with great structure and harmony.

Perfumed and pretty on the nose but then racy on the palate. It feels like a low-dosage style. Strawberries, lime blossom, grapefruit and lemon rind. It all sizzles out through the finish, with length to burn. CAMPBELL MATTINSON, the winefront 

The NV Brut Blanc de Noirs Récolte Noire is a touch more elegant than the Récolte Brute, with layers of perfumed Pinot fruit that emerge gracefully from its medium-bodied fame. This delicious Champagne possesses lovely balance in an understated style. ANTONIO GALLONI

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!

Siren song aromatics of strawberries and cream, a little tarragon and mineral and maybe a little vanilla lead you head first into the glass. So enticing and welcoming and it continues on the palate with the same ebullient fruit held within a soft and pillowy mousse creating an almost sensual decadent impression. Alongside that though is real energy and vigour elevating the fruit and spice (and a little sage) element in the wine. It's so beuatiuflly put together this wine and would leave a number of it's Champagne cousins for dead and ashamed of their pricing. Gorgeous sparkling. MICHAEL MCNAMARA   


One of the crew called this “soft and mellow” I can see where that comes from, it certainly has a lovely mouth filling quality and all those billowing soft bubbles provide such a sensual cushioning effect, but the wine lacks nothing for racy energy either. I don't think its soft, I think it's lush!
Also, I love the fine chalkiness that punctuates the fruit. Like its BdB sibling the lights are flashing and the sirens are cranked up, they don’t shy away from the winemaking and let’s be honest, that’s what makes Champa… sparkling wines like this so exciting. Even with that distinct autolytic creaminess the wines overall impression is one of flirtatious elegance. It is my pick of the two, but only just, and it pips its sibling on refinement if not substance. ROSCOE

(R18, disgorged Nov 2020. Magnums R19, disgorged Dec 2021). Within the cold, west-facing, Kimmeridgian limestone-rich lieu-dit of Biaunes, there is a small plot of Chardonnay that Gautherot planted wild: without preparing the soils and amongst the native vegetation (a totally crazy idea). The Côte des Bar is overwhelmingly planted to Pinot Noir, but in 2000 Gautherot chose Chardonnay. He used massale cuttings from Anselme Selosse’s vines (in Avize) and Vincent Dauvissat’s Valmur Grand Cru vineyard. This plot has become the base of what Antonio Galloni calls “one of the most beautiful and distinctive wines in Champagne.”

The vines here yield only 15 to 20 hl/ha each year—one of the keys to the intensity on offer. The 2018 and 2019 wines also took in some Chardonnay from Fonnet (from 2020, upcoming vintages will also take in Chardonnay from the Vouette vineyard, which was previously planted to Pinot Noir but was replanted to Chardonnay a number of years ago).

Fermentation for this wine was wild and took place in used 500- and 600-litre barrels, with a small portion of fruit fermented and raised in Georgian amphora (see Textures). As with the Fidèle, this wine spent roughly 15 to 18 months in bottle on lees, before being disgorged by hand with zero dosage.

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

Mittnacht Freres have been producing biodynamic wines for quite some time and are well known for their refined wines. They own some parcels in the Grand Crus like "Rosaker" or "Osterberg". We are looking forward to introducing more of their range some time soon.

This Appellation 'Cremant D'Alsace" is made using the traditional method with a secondary fermentation in bottle. It's aged for 32 months before disgorging.

Subtle sparkling with notes of pears, apples and peach, on a festival of light and very elegant bubbles. The palate is dry, notes of granny smith apples and hazelnut, built around a nice, ripe acidity. Delicious festive number !

The 2016 Brut Coeur de Cuvée is an elegant, sensual Champagne. In other words, classic Vilmart. Crushed flowers, mint, chalk, slate, dried herbs and citrus peel are all beautifully delineated. Brisk acids wrap it all together in style. The 2016 needs a few years to be at its most expressive, as it is pretty reserved today. Even so, all the elements are impeccably put together. The barrels used here are one to three years old. Dosage is 7 grams per liter. Disgorged: September, 2022. (94+) ANTONIO GALLONI, Vinous

Notes of honeysuckle and lime blossoms, blood orange peel, anise and cardamom are a fragrant overtone heralding this fresh Champagne, which shows good tension and drive. The refined, chalky mousse is lacy in texture, buoying finely meshed flavors of ripe apricot and quince paste, raw almond, vanilla wafer and candied ginger. Ends with a long, mouthwatering finish. Chardonnay and Pinot Noir. Disgorged September 2022. Drink now through 2036. (95) WINE SPECTATOR

Made from 100% pinot noir fruit, first introduced into the Alfieri estate in the mid-19th century. Fermentation is done in bottle and the wines sits on lees for over two years. Dosage is only 4 grams, making the wine extremely dry and very fine. In a blind lineup, it would be difficult to pick this out from a set of Champagnes. PWS

Straw yellow color with light green highlights, fine and persistent perlage. Delicate aroma of citrus fruits melding with mineral hints of graphite and flint; eventually flowing into more persistent aromas of bread crust and yellow flowers. Soft and creamy on the palate with a long excellent finish. MARCHESI ALFIERI

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!

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!