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Whilst the Champagne region is pre-eminent in sparkling wine production, other areas and countries are capable of producing excellent sparkling wines too.

Showing all 7 results

  • Charles de Fère Réserve Blanc de Blancs Brut NV, 12% vol, 75cl

    Charles de Fère Réserve Blanc de Blancs Brut NV, 12% vol, 75cl


    Charles de Fère was started near Reims in 1980 by Jean-Louis Denois who came from a long-established family of champagne growers. The base wines are carefully sourced throughout France, including from the Loire and Burgundy, to create high quality, elegant sparkling wines made using the traditional method.



    Today, Charles de Fère wines are crafted in Burgundy at the Boisset family’s state-of-the-art sparkling wine facility. True to its roots, Charles de Fère’s grapes continue to come from diverse terroirs throughout France, ensuring the best possible fruit for consistently excellent sparkling wines at a great value.



    The Réserve Blanc de Blancs is made using a blend of Chardonnay, Ugni Blanc, Colombard and Chenin to create an elegant style of sparkling wine that has been aged 12 months in the bottle on the lees.



    Pale gold in appearance, the mousse is very fine with a myriad of small bubbles. The nose is clean with soft fruit and refreshing citrus notes. The palate is crisp and clean with citrus fruit and hints of green apple and brioche.



  • Charles Pelletier “Cuvée Rosé”, Grande Réserve, Brut NV., France, 11.5% vol, 75cl

    Charles Pelletier “Cuvée Rosé”, Grande Réserve, Brut NV., France, 11.5% vol, 75cl


    Pelletier sparkling wines are made by the renowned Crémant de Bourgogne house of Veuve-Ambal that dates back to 1898.  Originally based in Rully, today the wines are made in Veuve-Ambal’s state-of-the-art winery situated just off the A6 motorway near Beaune.


    This lovely pink Méthode Traditionnelle  sparkler used to be made from Syrah grapes, but recently they have started to use Tempranillo. The result is a dry yet fruity wine with hints of strawberries and cherries. Light and elegant.



  • Prosecco Spumante Extra Dry, “Sentio”, DOC, 11% vol, 75cl

    Prosecco Spumante Extra Dry, “Sentio”, DOC, 11% vol, 75cl


    100% Glera grape (aka Prosecco) from the province of Treviso.


    Made using the charmat or tank method – a quicker process than the méthode traditionelle to enhance the light, fresh nature of the wine. The first fermentation takes place in temperature-controlled stainless steel vats. Afterwards additional unfermented juice and yeasts are added to set off the second fermentation to give the wine the sparkle. The wine is then filtered and bottled under pressure.


    Pale straw in appearance with green hints and a fine mousse the nose is fresh and zesty with apple and citrus aromas. The palate is dry with elegant fruit and good balancing acidity.




  • Vouvray Pétillant Brut N.V., Domaine Vigneau-Chevreau, 13% vol, 75cl

    Vouvray Pétillant Brut N.V., Domaine Vigneau-Chevreau, 13% vol, 75cl


    The Vigneau brothers, Christophe and Stéphane, have 30 hectares of Chenin Blanc grown on prime Vouvray vineyards spread over a variety of sites.


    The late Jean-Michel Vigneau began the process of converting to organic production in the early 1990’s and in 1999 Vigneau-Chevreau received certification from Ecocert. The current generation have taken the next step by adopting a biodynamic approach which pays close attention to the natural rhythms of the earth and lunar cycles.


    Domaine Vigneau-Chevreau is one of the only two estates in Vouvray to be biodynamic and they own 25% of the appellation’s organic vineyards – 30 ha.


    The Vouvray Pétillant Brut is 100% Chenin Blanc from low-yielding, 25 year old vines. The grapes are hand picked, crushed in pneumatic presses and fermented in steel. A natural second fermentation then takes place in the bottle to give the wine its fizz. The significance of the term pétillant is that the pressure of CO2 in the wine is lower (3.5 bar) giving a very elegant style. The wine is aged in bottle for 18 months before disgorgement.


    Pale gold in appearance, the wine has very fine bubbles. The nose is clean and fresh with apple, pear and citrus fruit aromas. The palate is dry and refreshing with ripe fruit and fine balancing acidity.






  • Crémant de Limoux “Tête de Cuvée” , Calmel & Joseph, 12% vol, 75cl

    Crémant de Limoux “Tête de Cuvée” , Calmel & Joseph, 12% vol, 75cl


    Founded in 1995, Calmel & Joseph is a négociant house specializing in Languedoc-Roussillon wines from private wineries from across the region. Over the years, they have built close personal relationships with a large number of growers from all appellations. Convinced of the extraordinary potential of this region, oenologist, Laurent Calmel, and Jerome Joseph work together on the vinification, blending and ageing of wines with the common purpose of demonstrating the little known, yet unique quality of these Mediterranean terroirs.


    60 % Chardonnay, 30 % Chenin Blanc, & 10% Pinot Noir from vines planted to the west of Limoux at 200-300 metres altitude.


    The grapes are hand-harvested and transported to the winery in small crates, where they are pressed and processed in temperature-controlled tanks at 15°C. The wine is then carefully blended and bottled before undergoing the secondary fermentation of the méthode traditionelle after which it is left for 15 months to age before disgorgement.


    Pale straw in appearance the wine has a lovely mousse with fine, tightly-packed bubbles. Fresh green apple and citrus aromas leads to a palate which is soft and rounded with peachy flavours and refreshing acidity.


  • Crémant d’Alsace Brut N.V., Domaine Bruno Sorg, 12.5% vol, 75cl

    Crémant d’Alsace Brut N.V., Domaine Bruno Sorg, 12.5% vol, 75cl


    This tiny domaine is the source of some of the finest, richest and most concentrated wines in Alsace.


    Domaine Bruno Sorg was created in 1965 by Renée and Bruno Sorg in Ingersheim, the village where Renée was born. In 1972, they bought a house with outbuildings in Eguisheim, the village where Bruno was born, and where the business is located today.


    In 2004 François, Bruno’s son, built a temperature controlled winery just outside the village. François says he now has time to think instead of climbing up and down ladders and stairs.


    Their decision to follow the principles of sustainable farming for the vineyards enables the coexistence of natural, and sometimes rare, species of fauna and flora alongside the vines.


    The crémant is made from 50% Pinot Blanc & Pinot Auxerrois, 10% Pinot Gris and 40% Chardonnay and spends three years “sur latte” (on its lees) before being riddled and disgorged.


    The wine is pale in appearance with fine, tiny bubbles. The nose is complex, toasty with a hint of citrus and apples. The mousse is rich, with the palate fresh and fruity with a long, clean finish.


  • Furleigh Estate Brut 2014, “Classic Cuvée”, Traditional Method, 12% vol, 75cl

    Furleigh Estate Brut 2014, “Classic Cuvée”, Traditional Method, 12% vol, 75cl


    Furleigh Estate is 85 acres of vineyard, lakes and grazing land surrounded by woodland near Bridport, Dorset. The area is teaming with wildlife; buzzards fly overhead; deer, pheasants and partridge roam the vineyard, while heron fish regularly from the lakes to which the resident geese return each Spring.


    Four years of careful planning and investment has transformed the former dairy farm into a modern and productive vineyard and winery.


    A 5,000 square foot winery was built in 2007. This now accommodates a specialist pneumatic press, designed to carry out the very gentle whole bunch pressing required for quality sparkling wines. Temperature controlled stainless steel tanks from Italy and Germany, oak barrels from Cognac and riddling and dosage machinery from Epernay in the Champagne region of France complete the major equipment.


    A temperature controlled cellar provides the ideal conditions to store and mature sparkling wines on their lees, so as to develop the best flavours and mousse possible.


    This traditional, bottle-fermented, quality sparkling wine is made from  41% Chardonnay, 35% Pinot Noir & 24% Pinot Meunier. These classic French varieties give this wine a creamy mousse, a fruity and harmonious taste and good length focussed on freshness. After hand picking, the grapes were whole bunch pressed to obtain the finest juice. Tirage (the addition of yeast and unfermented juice to start the second fermentation in the bottle) took place after 7 months. The wine was then left to mature on its lees for at least 18 months before disgorgement.