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

 

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

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(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.

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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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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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

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!