Billecart-Salmon Le Clos Saint Hilaire Brut The name Billecart-Salmon comes from the joining of two families by the marriage of Nicolas François Billecart and Elisabeth Salmon. "The mark of Billecart is made not by the heavy foot?all of concentration, power and presence, but rather by the fairy touch of delicacy and crystal/clear fidelity."- Tyson Stelzer, The Champagne Guide. From a 1 hectare clos in Mareuil-sur-Aÿ; planted exclusively to pinot noir since 1964; yielding a minuscule 4045hL/hectare, less than one bottle per vine; harvested in two passes at full ripeness; two cuvées vinified in situ; fully fermented in oak; zero dosage; just 35007500 bottles, only made in top vintages.

PHILIPPONNAT Clos des Goisses Just Rose Extra-Brut, Champagne

Now this half bottle is handy if you wish to toast yourself. Pol Roger is one of the world's power house champagne houses. Famously quoted by the likes of Winston Churchill and the champagne of choice for Her Majesty the Queen. An equal blend of chardonnay, pinot noir and pinot meunier, with addition of 20% reserve wines. It is impressively fresh and vivacious with more depth than most aperitif styles.

The wine had an intense, full and radiant bouquet, with notes of honeysuckle, orange coloured fruits and hints of iodines sensations. The creamy chewiness characterising the vintage is channeled in a direction that is edgy yet embracing with a wave of aromatic persistence. Smokey, biting and full of energy finish balances it all out.

Veuve Clicquot Brut Yellow Label Champagne Nv. A Champagne from the fuller-bodied school with flavours of buttered toast, brioche and biscuit to complement the ever present fine acidity and flavour length that is a trademark.

1995 was a challenging year in the Champagne region, therefore this Grand Cru Jeroboam is a rare vintage produced with scrupulous care and showing great subtlety.It's a wine for special occasions, ideal with a meal. Brisk and fresh at first leading to a sense of great subtlety and body and culminating in a creamy, fleshy texture.

Located on the east side of Santorini island between Kamari and Monolithos hamlets, Gaía Winery is a beautiful example of the rich history of the area. The building, which was once a tomato factory from the early 1900s, has been restored with love and transformed into a cutting-edge winery. GAIA takes pride in preserving their heritage, and the industrial stone building is a perfect example of this. Gaía's state-of-the-art equipment and facilities provide ideal conditions for producing high-quality wine. At Gaia Wines, the founders, Yiannis Paraskevopoulos and Leon Karatsalos, embody the Greek spirit of travel and lifelong learning. Their expertise in agriculture and enology has allowed them to create wines that speak to the ancient secrets of the Greek land. The Ammonite symbol, a fossil from the Aegean Sea, has become a symbol of their brand, representing their commitment to exploring the depths of Greek terroir. Gaía's Agiorgitiko and Assyrtiko wines have travelled the world, carrying the name of Gaia Wines with them. They strive to offer wine lovers the best possible experience, each in their unique way. Santorini boasts a quintessential Mediterranean climate, characterized by warm temperatures, low rainfall and high humidity during the growing season. However, the area is also prone to strong winds coming off the ocean, which can pose a threat to the vines and grapes if they are not trained low to the ground for protection. Adding to the challenge, the vineyard soils of the region are notoriously poor, composed of volcanic ash and rocks. Nevertheless, the calcareous subsoils are porous, which helps to retain some of the humidity in the air and release it as moisture in the night for the vines to use. One of the standout grape varieties of the region is Assyrtiko, a classy white grape that is possibly one of the greatest varieties found in the Mediterranean basin. Originating from Santorini, it has since spread all over Greece and become one of the most important native varietals in terms of quality. Assyrtiko mainly produces dry white wines, some of which are aged in oak, but a number of sweet wines are also made from sun-dried grapes. A unique and special aspect of vine pruning on Santorini is the Santorini “kouloura,” also known as the “wreath” or “basket” method. The origins of this technique are lost in time, but it has been perfected to such an extent that it not only provides the most suitable way of training the vines but also gives them the appearance of natural works of art. Since 2009, Gaia has been submerging approximately 500 bottles of their Thalassitis off the east coast of Santorini each year. The wines are left to age in the depths of the ocean under exceptional conditions of stable temperatures, away from light and unaffected by oxygen. At 20 meters deep, an underwater cellar is formed, which at any given moment hosts four consecutive vintages of Thalassitis. The first attempt in 2009 saw only three bottles returned to the surface fully intact. Subsequent attempts with the 2010 and 2011 vintages saw 258 and 141 bottles survive, respectively. Unfortunately, the depth of 30 meters proved too ambitious, and the high pressure damaged the majority of the bottles from both the 2012 and 2013 vintages. Following these challenges, the winery adjusted the depth of submersion and the corks used, resulting in better-than-expected outcomes. The 2015 and 2016 vintages respectively “returned” 407 and 497 intact, incredible bottles. As with every past vintage, the outcome of the four-year-long stay in the underwater cellar is impressive. The outcome of the four-year-long stay in the underwater cellar is truly impressive, as with every past vintage. Thalassitis Submerged wine has a unique smoky aromatic dimension and a hydrocarbon note that gives it a rounder and evolved impression. Despite its misleading youth in colour, there is no sign of oxidation. This rare "hybrid" wine balances between youth and maturity, offering a bone-dry taste, strong character and a full-bodied, well-structured mouthfeel with crisp acidity, distinctive minerality and delicate honeysuckle aromas. To fully appreciate the wine's depth and complexity, it is best to decant it for 30 to 60 minutes before serving. Thalassitis Submerged pairs well with seafood, fish, shellfish, or even lamb stewed in lemon sauce, generally with flavours of moderate intensity where salt, sour or oil predominate. The wine has a medium golden colour and a nose that testifies to its marine origin. Intense aromas of petrol, grapefruit, citrus, lemon, honey and peach, dressed with sea breeze notes, create a unique and unforgettable experience. The mouthfeel is shockingly dense and expressive, with a rich body and sharp acidity. With just one sip, the whole range of yellow and green citrus fruits, along with generous doses of wet stone and smoke, are spread on your palate. In 2018, the vintage was characterized by extremely condensed wines, with very high acidities and incredible structure due in part to the extremely low yields. The relatively cool temperature of the days of harvest gifted the wines with bright and fresh aromas of citrus, stone fruit, tropical fruit, and white flowers that were more intense and complex than usual.