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OTHER SPARKLING WINES

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

Showing 1–9 of 14 results

  • Philippe Hérard, Blanc de Blancs Brut N.V., France, 12% vol, 75cl

    Philippe Hérard, Blanc de Blancs Brut N.V., France, 12% vol, 75cl

    SW01

    We have shipped this excellent sparkler for many years, and the quality never ceases to impress. Made by the Champagne producer, Paul Herard, from grapes grown down the road in Burgundy, this ‘méthode traditionnelle’ is dry, crisp with a lovely soft refreshing style. Ugni Blanc, Bourboulenc, Chenin Blanc and Chardonnay.

     

    Easy drinking and great value.

    £10.98

  • 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

    SW06

    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.

     

    £12.42

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

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

    SW12

    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.

     

     

    £12.66

  • Prosecco Spumante Brut “Donna Trevigiana” N.V., Valdobbiadene, Veneto, Italy, 11% vol, 75cl

    Prosecco Spumante Brut “Donna Trevigiana” N.V., Valdobbiadene, Veneto, Italy, 11% vol, 75cl

    SW10

    The Valdobbiadene region of North East Italy is considered to produce the best Prosecco.

     

    Made from 100% Glera grape (what used to be called Prosecco) the wines are light, fresh and dry with a lovely soft, gentle character.  “Donna Trevigiana”, from the Cantine di Valdobbiadene, is a lovely example with excellent fruit, good refreshing acidity and not too much gas.

     

    Paradoxically for quality sparkling wine, Prosecco is made using the Charmat (tank) method (in which the secondary fermentation takes place in stainless steel tanks) to get the sparkle into the wine. This is a quicker process than the méthode traditionelle which has the double benefit of not only being cheaper but also means the wine is younger and fresher (the secret of good Prosecco) at the end of the process.

    £12.84

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

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

    SW05

    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.

     

     

     

     

    £15.66

  • Crémant de Limoux 2013 “Tête de Cuvée” , Calmel & Joseph, 12% vol, 75cl

    Crémant de Limoux 2013 “Tête de Cuvée” , Calmel & Joseph, 12% vol, 75cl

    SW03

    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.

    £16.38

  • 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

    SW07

    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.

    £17.46

  • “Perle d’Aurore” Rosé Brut N.V., Crémant de Bourgogne, Louis Bouillot, France, 12% vol, 75cl

    “Perle d’Aurore” Rosé Brut N.V., Crémant de Bourgogne, Louis Bouillot, France, 12% vol, 75cl

    SW02

    With over 130 years of experience, Bouillot is one of the oldest producers of Crémant de Bourgogne, as well as being the largest. Today, the house is owned by the Boisset family, but expertly guided by Crémant specialist winemaker Olivier Medigue.

     

    Perle d’Aurore is a Crémant Rosé, made from Pinot Noir sourced entirely from Burgundian vineyards in the Côte d’Or and Côte Chalonnaise. It is made by the ‘méthode traditionnelle‘, the same as in Champagne.

     

    Lovely rose pink in colour, with fine bubbles and a light mousse. Perfumes of blackcurrant and strawberry follow through to a fine, ripe fruit on the palate, balanced by a freshness and clean finish with a lingering hint of strawberries.

    £22.50

  • Rosé Brut N.V., Akarua, Central Otago, 13% vol, 75cl

    Rosé Brut N.V., Akarua, Central Otago, 13% vol, 75cl

    SW14

    Central Otago, as a viticultural region, arguably more than any other New Zealand wine growing region, has rapidly gained international market and media credibility for producing Pinot Noir. Vines at Akarua, Bannockburn, were first planted in 1996 and further vineyard development has progressed in the intervening period.

     

    All grapes for the Rosé Brut were harvested from Akarua’s 50 hectare site on Cairnmuir Road in Bannockburn, which lies at 270 metres above sea level. Vines are 12 years old.

     

    Pinot Noir (56%) and Chardonnay (47%) from several blocks were whole bunch pressed with all batches kept separate. Juices were settled and racked to yeast fermentation in old oak barriques and stainless steel tanks. For the Rosé, one Pinot Noir batch was fermented on skins to produce a red coloured base wine for inclusion in the blend. Once malolactic fermentation was complete, the base wines, together with up to 15% of reserve wine aged for several years in old French oak, were blended to produce the Akarua NV Rosé. The red base wine that gives the Rosé its distinctive colour comprises about 10% of the blend. The blended base wines were transferred to bottle with yeast and a precise amount of sugar to undergo the secondary sparkling fermentation. They were then aged for a minimum of 18 months on yeast before riddling, disgorging and labelling.

     

    The Akarua Rosé Brut NV has a vibrant pink red hue and hints of strawberry aromas as well as complex nutty and yeasty notes. The palate has a strong Pinot Noir influence, a lovely creamy mid-palate and a long savoury, brut finish.

    £22.86