Heyington Club Wine Page

Third generation vignerons, the Pinons have 25 hectares in Vernou-sur-Brenne. 50% of their production is sparkling and 50% still wine with nothing sold off to the négoce.

We have long loved the wines of Damien Pinon and when we first tried this little number we were pretty stoked. Great sparkling Loire is such a treat. It captures all that zingy, racy, pure goodness of chenin blanc while bringing the added dimension of bubbles into the equation. They seem like a perfect partnership and we absolutely love this wine.

Quince and granny smith, talcum powder, quartyz spice and a gently honeysuckle, floral element that floats deliciously around in the background. Its pure and precise but fills out across the palate with each sip. Sometimes, Loire Sparkling is a little too lean  but this deliver plenty of fruit at the same time to balance of the fine, minerally acidity.

The Domaine itself is plonked on the hills overlooking Eauze the capital of Armagnac. Its certified organic and has eighty acres of vines that grow on the gentle hills of sand and fine silt soils. All harvests are done by hand and the domaine does not use any chemical fertilizers or pesticides. This is a dry and textural blend of Colombard, Ugni-Blanc, Sauvignon, and Gros-Manseng.

They have done it again! This is my go to white for summer with a lovely lemony, floral lilt and powdery, perfumed nose. Gentle and bright with clean and crisp flavours of orchard fruits and white nectarine. Its uncomplicated and delicious with clean, crunchy fruits and a zippy, minerally finish. Ridiculous value. MYLES, PWS

Based in Rully and presided over by third-generation winemaker-proprietor Philippe Chautard, Maison Louis Picamelot produces some of the best sparkling wines in Burgundy. Forever in Champagne's shadow, few take Crémant de Bourgogne seriously. But what this Maison is doing is already impressive and well worth open-minded consumers' attention. WILLIAM KELLEY, Wine Advocate

Makes you smile this wine. There's a generosity of aromatic that leads you through baked pastry, fresh cut stonefruits and then an invogorating punch of crushed stone minerality puffs into view. It's kind of like a Champagne letting it's hair down on the palate as well, genrosity of well-defined fruit is edged with minerality and oyster shell while the fine bead cinches and tucks in the effusive edges. Its got enough in it for the serious-minded fizz drinker but is also playful and generous enough to keep you pulling it out of the fridge for pretth much any pcassion. MICHAEL MCNAMARA

This thing hits it out of the park in terms of delivering quality and value. It doesn’t hold back with packing in the flavour either. The fruit is present and accounted for, with a nice lick of minerality and some back end punch, but what is really striking is the yeasty, brioche, burnt toast mealy characters that immediately greet you as you take your first sniff. It has all the bells and whistles. As a Champagne nerd I love to see that in the wine, as distinctly different to my fetish for Grower Bubbles, give me some of that expressively yeasty goodness. Substantial length here too. This will be one hell of a crowd pleaser. ROSCOE