'Rose were for long regarded as the illegitimate offspring of Champagne, recipients of coarse, heavy pressings wines partially masked by high dosage levels. Today they are routinely priced above 'normal' NV (or vintage) blends and are carefully made. Whether they really merit the premium is irrelevant: the market has spoken. But Laurent-Perrier is a special case: this is 100% pinot noir, rather than a blend coloured by pinot noir red wine. The full salmon colour is an immediate indication of its provenance, the bouquet complex and alluring, leading directly into the cherry and strawberry flavours of the long, sustained palate; excellent finish and aftertaste.' - 95 points, James Halliday Top 100

Pale gold with hints of green, PerrierJouët Blanc de Blancs awakens the senses with enticing aromas of hedgerow flowers elderberry, acacia and honeysuckle and tangy citrus. On the palate, its mineral freshness lingers into a surprisingly smooth, mellow finish, which adds to the charm of this delightfully lively, luminous champagne.

The house of Besserat de Bellefon was founded in 1843 near Ay in Champagne, and is now based in Epernay. The hallmark of the house is the lower than normal pressure that the wine is kept at under cork. This lower than normal pressure does not reduce the effervescence, but softens it, allowing the wine to partner better with food. The Blanc de Blancs - delicate and subtle citrus displaying a pure form of elegance. Aspect: Vivid, yellow, pure, brilliant Bouquet: Airy, acacia blossom, sea brine Palate: Tense, chalky, chiselled, vital, precise Assemblage : Chardonnay

An exceptional fermentation with a mineral style which wonderfully accompanies Ossetra caviar or fi ne marinated sashimi or grilled fi sh.

Biodynamic. The standard of Weinbach’s Pinot has gone through the roof. There are now five single-vineyard Pinots in the range. The Clos des Capucins bottling leans towards early-ish drinking, with quality pitched towards the village-level wines of Burgundy. Stylistically, it can equally resemble the high-grown Pinots from the Jura or even the best German Pinots as much as those of the Côte d’Or. The fruit fermented spontaneously with 20% bunches and spent about 20 days on skins. It was raised in mature Burgundy barrels for 14 months before being bottled unfiltered. The result is a beautiful expression of Pinot Noir, combining subtle tannins, refreshing texture and a mouth-watering, powdery close. This is very, very good—a unique and terrific alternative to Burgundy.