Cremant de Limoux, Domaine de Tholomies, Languedoc, France
Established in 1990, the AOP Cremant de Limoux is issued from the AOP Limoux and is located on the same designation area, 25 km far from Carcassonne, along the high valley of Aude, between the plateaux of Chalabrais and Lacamp on the eastern side. It's a blend of Chardonnay, Chenin Blanc and Pinot Noir, three varieties that lend themselves well to quality sparkling wine production. The second fermentation and ageing takes place over 12 months and the result is a fresh and vibrant style of sparkling wine. The nose displays cuitrus and almond notes, and then on the palate the wine is supple and refreshing, with notes of quince, citrus and a hint of toastiness on the finish.
Prosecco Spumante, Ponte Villoni, Veneto. Italy
A dry, fresh and flavoursome Prosecco. Orchard fruits dominate the palate that is lifted by the lovely vibrant fizz.
Saumur Rose Mousseux Sec, Chateau Montgueret, Loire Valley, France
Made from the dominant local red grape in the Loire, Cabernet Franc. A delicious, light and fruity sparkling wine. Intensive pink colour with silver tints, fines bubbles. The nose is elegant with rose flower aromas showing signs of the soil's origin. It's matured for 2 years in deep caves carved into the limestone cliffs overlooking the famous Valley, which give the wine a softer, easier-drinking style than many sparkling wines from the region.
Blanc de Noirs Brut Champagne, Fluteau, Champagne, France
This blanc de noirs is a vibrant fresh style of Champagne that will appeal to a very wide audience. It's not as rich and yeasty as some of the more established houses, instead there is a greater emphasis on ripe apple and melon flavours, with just a hint of toastiness to the finish.
l'Evidence Brut, Blanquette de Limoux, Maison Salasar, Languedoc, France
This rich and opulent Blanquette de Limoux is quite something, in fact it gives many Champagnes at twice the price a run for their money, although it is perhaps a little unfair to compare two different styles. It is the texture and yeasty character that draws Champagne comparisons, however, there is softness and gentleness that differs from the more racy acidity you get from Champagne. Melon and peach are the dominant flavours that linger on the finish.
Cremant de Limoux 'Carte d'Or' Sec, Maison Salasar
This Carte d'Or Sec was something of a surprise at recent tastings. We were expecting something a little sweeter, but there is such a wonderful balancing acidity that this is as fresh as a 'brut' even with the greater sugar content.
This is definitely a sparkling wine that will please a crowd, as it really should please dry and sweeter wine drinkers alike.
2018 Classic Cuvee Sparkling, Tuffon Hall, East Anglia, England
This is yet another example of how good English Sparkling wine is now getting, and what's more it's produced just down the road from us here in Essex. It's produced following the traditional method from the three Champagne varieties of Chardonnay, Pinot Noir and Pinot Meunier. A slightly shorter ageing period than Champagne makes for a fresher, fruitier style, yet there is still a sophisticated biscuit note in the background. A delicious sparkling wine that was awarded a bronze medal at the East Anglian Wine Awards.
Saumur Brut Mousseux, M de Montgueret, Loire Valley, France
Chateau de Montgueret Saumur Brut is made from Chenin Blanc and Chardonnay grapes and bottle-fermented in the Traditional Method. Matured for two years in deep caves carved into the limestone cliffs overlooking the Loire. Made in a somewhat softer, easier-drinking style than many sparkling wines from the Loire.
Cote Mas Picpoul/Chardonnay Frisante, Domaine Paul Mas, Languedoc, France
Building on the popularity of the Picpoul grape at the moment, Domaine Paul Mas have been experimenting with different winemaking techniques, and they've come up with this beauty made using a method similar to Prosecco. The nose reveals fresh aromas of citrus fruits, apple and pear with floral hints. It is very soft on the palate with a fine fruity fizz and a refreshing, clean finish.
2016 Vintage 'Nutty' Brut, Nutbourne Vineyards, W.Sussex, England
A Traditional Method Sparkling Wine made with Pinot Noir and Chardonnay to create a golden colour, natural richness, floral & beautifully balanced wine.
This wine is matured in the bottle for 3 years before a vintage is released.
Organic Brut Cava, Vallformosa, Penedes, Spain
A fine aroma of white fruits with a floral touch that gives freshness. On the palate it is soft, with a fine mousse that reminds us of apple. It has a fresh and balanced acidity, and a long finish.
Vallformosa has a history spanning over 150 years. Vallformosa Cava is a characterful, unconventional and nonconformist brand. It is synonymous with partying, fun and quality. Yet underneath Vallformosa’s party image, lies a company focused on quality, innovation and sustainability.
Les Perrieres Blanc de Blanc Champagne, Ulysse Collin, Champagne, France
The Chardonnay grapes from Ulysse Colin's fabulous Les Perrieres vineyard (one that's particularly high in chalk and flint), produce a Champagne that has a wonderful depth of fruit. It's richer than many Champagnes, leading some to describe it as a white Burgundy with bubbles.
Magnum - Prosecco Spumante Millesimato, Biscardo
Elegant, delicate and aromatic Prosecco with hints of apples and honeysuckle. Very easy to enjoy!
Excellent as aperitif, perfect with appetizer but also ideal accompaniment for the entire meal, particularly with fish courses.
The Biscardo Family have been making wine from their base in Soave for over 150 years and are currently led by brothers Maurizio and Martino. During the course of Maurizio's long and illustrious career, he has consulted for well known wineries around Italy and in doing so he came across the vineyards for their Puglian wines. Both the Pugliese and Veneto wines are characterised by an almost dangerous drinkability, aromatic purity and exceptional value for money.
Vines are planted at 3,500 to 4,000 rootstocks per hectare and the crop growing technique is typical for this area (with simple or double espalier). Only traditional pruning is used and the annual yield is about 100 tons of grapes.
Harvest is handmade and, in order to avoid any skin or acetic fermentation, the grapes are immediately carried to the vinification cellar during the first hours of the day. Destalking and soft pressing at controlled temperature are the next two steps, where the must is kept in small stainless steel tanks until fermentation is completed. Fermentation is partially interrupted trough the cold-process, and the wine obtained is then transferred into small stainless steel tanks under nitrogen. Around 4 months after vinification, re-fermentation occurs in autoclave.
Nutty 'Wild', Nutbourne Vineyards, West Sussex, England
A lower alcohol sparkling wine made by classic bottle fermention, from 100% Pinot Noir. This is a light joyous drink with a hint of strawberries and raspberries, delicate and tangy with a soft blush tint.
Produced as a simple, young, natural wine made with minimal interference, fermented to 10% alcohol. Nutty Wild is for quaffing with friends and pairs well with summer berries or light barbecued dishes.
Magnum - Brut Prestige Champagne, Pierre Mignon, Champagne, France
Premium Cuvee, Jansz, Tasmania, Australia
The Wine - Honeysuckle and citrus scents are immediately apparent. Slight aromas of nougat, roasted nuts and a hint of strawberry from the Pinot Noir. Delicate fruits and creaminess fills the mouth with a lingering finish of citrus and nougat.
The Viticulture & Winemaking - To maximize blending options and complexity in the final wine, batches are kept separate during winemaking. Secondary fermentation takes place in the bottle and is aged on yeast lees for as long as possible. The average age of the final blend is around two years.
2017 Miss Molly Sparkling Shiraz, Mollydooker, McLaren Vale, Australia
A sparkling Shiraz from Mollydooker's vineyards in Langhorne Creek and McLaren Vale.
Miss Molly is brimming with vivid maraschino cherry and plum jam that progress into layers of milk chocolate and mocha. Toffee and cinnamon notes meld as the bubbles add vibrancy to the mouthfeel.
Prosecco Rose, Ponte Villoni, Veneto, Italy
Brand new to the market - Prosecco Rose, which has only been permitted since October 2020. About 10% Pinot Nero is added to give Prosecco its delicate pink colour and delicate summer berry fruit flavour.
It's a dry style of Prosecco which promises to become a firm favourite in the coming months.
Organic Prosecco, Proverbio, Veneto, Italy
This Proverbio Organic Prosecco has wonderfully fine bubbles, with a classic Prosecco aromatic nose. The wine is very soft on the palate, offering refreshing acidity with lots fruity flavours such as apple, apricot and evn the faintest hint of banana.
All vineyards are situated on gentle hillside slopes in the Treviso province, at an altitude of 250 metres above sea level. The grapes are carefully handpicked in mid-late September when they have reached full maturity, but still retain a high acidity level, giving the freshness and fruitiness typical of Prosecco.
2006 Cuvee Nicolas Francois, Billecart Salmon, Champagne, France
This exceptional cuvée was created in 1964 as a tribute to the House’s founder. It results from the blending of Grands Crus from the classified Côte des Blancs vineyards (Chardonnay) and the Montagne de Reims (Pinot Noir).
A wonderfully rich and concentrated Champagne. One of the finest around.