44 products
Aged three times longer than the appellation requires, which buys the fine, persistent mousse and the depth the price suggests.
A grower Champagne from a single Premier Cru village, farmed organically and ploughed by horse, at the price the large houses ask for a b...
The most recognised Champagne in the world, and made in volumes that make that possible.
Premier Cru fruit throughout, from a house that has quietly become one of the region's most reliable.
Roederer abandoned the idea of a fixed non-vintage blend in favour of numbered releases built on a perpetual reserve, and 242 is one of the earliest.
A single-variety Chardonnay from one Sussex farm, 40% barrel-fermented and then left seven years before release — the sort of patience th...
Chardonnay-dominant where most houses lead with Pinot, giving a lighter, more floral register.
Pol Roger remain family-owned and unusually traditional — the wines are riddled by hand, which almost nobody does at this scale.
No sugar added at any point, which strips away the softening most Champagne relies on and leaves the fruit and chalk fully exposed.
All Chardonnay from a house that has been making Champagne since 1757 and advertising it almost never.
Made by the addition method with 15% still Pinot Noir, which gives real red-fruit flavour rather than colour alone.
Blended exclusively from reserve wines, which is unusual and gives maturity and toast without losing the house's citrus freshness.
Most rosé Champagne takes its colour from a little red wine added at blending.
Palmer & Co only makes this cuvée in a vintage it rates highly, and every grape comes from Premier and Grand Cru vineyards in the Montagne de Reims.
Only declared in years Pol Roger consider worth it, and 2018 was a warm, generous vintage.
Palmer's prestige bottling, drawn from long-aged reserve wines and released in small quantities.
Abelé 1757 is the fifth oldest house in Champagne and keeps production deliberately tiny, so this cuvée rarely travels far.
A vintage rose from 2008, widely held to be one of the greatest Champagne vintages in living memory, and now approaching maturity rather ...
Built for the long haul rather than for drinking on release.
Duval-Leroy makes Femme de Champagne only in years it considers exceptional, and 2002 is widely held to be the Champagne vintage of its decade.
Champagne and sparkling wine
Champagne from great houses such as Pol Roger, Bollinger, Taittinger, Laurent-Perrier and Louis Roederer, alongside growers such as Lelarge-Pugeot. English sparkling from Sussex and Hampshire, Franciacorta from Lombardy, Crémant d'Alsace and Prosecco complete the list. Styles run from bone-dry Brut Nature through Blanc de Blancs, rosé and vintage cuvées to gently sweet Demi-Sec.
Each product page covers how the wine tastes, the producer behind it and what to serve alongside.
Frequently asked questions
Red, white, rosé, sparkling, sweet and fortified wines, from classic regions such as Burgundy, Bordeaux, the Rhône, Piedmont, Tuscany, Rioja and Champagne to England, South Africa, New Zealand and the Americas. Every product page carries tasting notes, food pairings and a drinking window.
Yes. Gift vouchers at £40 and £50 sit in the Gifts collection, and any order can be sent to a different UK address with a gift message at checkout.
Get in touch through the contact page with the order number and a note on what did not suit. The team can point to bottles closer to the preferred style for next time.
FAQ
1. What is the difference between Champagne and other sparkling wine?
Champagne comes only from the Champagne region of France and is made by second fermentation in bottle. English sparkling, Franciacorta and Crémant use the same method elsewhere; Prosecco is usually made in tank, for a lighter, fruitier style.
2. How should sparkling wine be served?
Well chilled, at 6–8°C, in a tulip-shaped glass that keeps the bubbles and lets the aroma through. Vintage and prestige cuvées show more at 9–10°C.
3. Is sparkling wine only for celebrations?
Not at all. The acidity and bubbles make it an excellent match for oysters, fried food, sushi and salty snacks, so it earns a place at an ordinary dinner too.