Champagne Lallier's deliciously toasty Grand Rose is a blend of 65% Pinot Noir and 35% Chardonnay with partial malolactic fermentation providing smooth creamy notes, which are supported by the complexity of 8% reserve wines in this blend. Three years on lees (decomposing yeast cells) provides beautiful depth of flavour. This bubbly was bottled with 8 grams of dosage, which makes it dry in taste and style.

The primary fermentation took place partially in oak barrels, which softens the wine and accentuates its savoury characters. 

About Champagne Lallier

Lallier was founded in 1906 by Rene Lallier, whose family owned and ran it until the company was purchased in 2004 by winemaker Francis Tibaut, who had worked for the family for many years and had a passion for these wines. 

Tibaut purchased Lallier and he has now sold the company to Campari.

Lallier owns approximately 15 hectares of vineyards, mostly Grand Cru and mostly around the village of Ay, one of the Champagne region's key villages. 

All Lallier champagnes are made solely from Pinot Noir and Chardonnay grapes. Production is 400,000 bottles annually. 

Pink champagne is one of our favourite things here at Regional Wines and this special bottle comes from Ruinart, one of the oldest champagne houses still in existence today.  This gorgeous expression of pink champagne is made mostly from Pinot Noir, which makes up 55% of the blend, with the balance being 45% Chardonnay. Interestingly, nearly 20% of the Pinot Noir was vinified as red wine and blended into this complex, sensationally savoury style of wine. 

It is a multi vintage blend with between 20 to 25% overall from reserve wines made in the previous two vintages and blended with grapes from the current harvest. Complex flavours develop in these older wines while the retention of freshness is retained both by the high percentage of new wines and also the lees aging in bottle while the champagne is on tirage, following its second fermentation.  It's a complex process, which translates in the flavours of great champagnes, such as this one. 

Most of the grapes in this wine and those in all Ruinart champagnes are grown in the C?te des Blancs and Montagne de Reims terroirs in Champagne.

* The House of Ruinart was first established in the Champagne region in 1729 and was inspired by a monk. 

Veuve Clicquot is one of the world's biggest selling champagnes and is produced by Louis Vuitton Moet Hennessey in a range of styles and packaging. 

Veuve is named after the late, great Widow Clicquot, who was left not only a widow aged 27 but also in charge of running a champagne house. Her legacy is to have left both the brand and the region in better condition than she found them, mostly famously by inventing riddling; the turning of the bottle to remove the yeast sediment into its neck, prior to disgorgement. This resulted in higher quality, cleaner, fresher bubbles in both look and taste. Her quest was quality and she is widely credited with having raised it significantly in the Champagne region and in the bottles it produces.

This magnum of yellow label non vintage (NV) champagne is typically made up of 55% Pinot Noir, 30% Chardonnay and 15% Pinot Meunier.

This good value magnum of Mo?t Imp?rial comes from the large Champagne house of LVMH (Louis Vuitton Mo?t Hennessey) and is typically a blend of 30 to 40% Pinot Noir, 30 to 40% Pinot Meunier with 20 to 30% Chardonnay for balancing crispness and freshness. It's made from Mo?t & Chandon's vineyards in all of the five main grapegrowing areas in the Champagne region.

Champagne Louis Roederer is one of the great champagnes and has a reputation built on quality control from the vineyard to the bubbles in the glass. This well known champagne producer owns a massive 240 hectares of grand and premier cru vineyards (the two top tiers) in the Marne Valley. It's a significant amount of land to own in a region where most producers tend to buy grapes in rather than use their own. It provides them with high quality raw material, which they put to great use in wines that over deliver on taste.

Bollinger is one of the great champagnes, not only because it's one of the best known, thanks to its long affiliation with Ab' Fab and James Bond, but because of its high quality of production - grand cru grapes, oak fermentation and long lees aging time. 

This is the flagship wine from Champagne Bollinger. A portion is fermented in oak (always older oak) to encourage gentle, slow oxidative fermentation rather than wood flavours and the wine spends three years on tirage (double the time for most non vintage champagnes). This long aging time provides more depth of flavour as the lees break down, releasing flavour into the wine. It's a blend of 60% Pinot Noir, 25% Chardonnay and 15% Pinot Meunier; over 85% of which are from Grand and Premier Cru vineyards. 

It is dry, toasty, savoury and rich in flavour with elegance from its fresh acidity, depth of flavour and long finish.

Bollinger was founded in 1829.

Perrier Jouet Champagne is a smooth and creamy, full bodied champagne made from grapes grown in over 70 villages in the Cotes du Blancs in the Champagne region; a Chardonnay dominant part of the region, which comes through in the creamy rich taste. 

This Champagne house was established in 1811 by Pierre-Nicolas-Marie Perrier, who added the maiden name of his wife, Ad?le Jou?t, to the name. They settled in the town of ?pernay, where the company owns vineyards A?, Avize, Cramant and Mailly. Many of the holdings are planted with Chardonnay, which brings delicacy and freshness to this lovely sparkling style. 

One of the great pink champagnes, combining toasted red fruit flavours and the freshness of a great, complex wine with long lees ageing. This outstanding rose champagne that is made intentionally as a pink hued wine that gains richness and flavour from being a 100% Pinot Noir sparkling wine made from 10 different crus located mainly in the South and North areas of the Montagne de Reims, which is home mostly to Pinot grapes.

The grapes from carefully selected plots are sorted and destemmed before vatting
and maceration lasts from 48 to 72 hours depending on the harvest, helping to reveal all the richness of Pinot Noir.

The result is an elegant salmon pink in the glass offering a precise nose of extraordinary freshness and a wide range of red fruits: raspberry, redcurrant, strawberry and black cherry. The palate is supple and rounded with flavours of freshly picked red berries.

Champagne Laurent-Perrier was founded in 1812 by Andre Michel Pierlot and took the name Vve Laurent-Perrier when Mathilde Emilie Perrier, the widow of Eug?ne Laurent, combined the two family names after she decided to expand the business.

Eugenie Hortense Laurent, her daughter, inherited the House in 1925 and sold it to Marie-Louise Lanson de Nonancourt in 1939.

Veuve Clicquot is one of the world's biggest selling champagnes and is produced by Louis Vuitton Moet Hennessey in a range of styles and packaging. 

Veuve is named after the late, great Widow Clicquot, who was left not only a widow aged 27 but also in charge of running a champagne house. Her legacy is to have left both the brand and the region in better condition than she found them, mostly famously by inventing riddling; the turning of the bottle to remove the yeast sediment into its neck, prior to disgorgement. This resulted in higher quality, cleaner, fresher bubbles in both look and taste. Her quest was quality and she is widely credited with having raised it significantly in the Champagne region and in the bottles it produces.
This rose is typically a blend of base wines with 12% of still red Pinot Noir.

A blend of Pinot Noir and Pinot Meunier. Le Val Cornet is an intensely perfumed and elegant champagne. The palate is fresh and supple, with ripe orchard fruit flavours, bright acidity and floral notes.

A great champagne made by father-son grower-winemaker team. The pair are based in Ay, also home to Champagne Bollinger, to which they sell approximately half of their grapes each year. The vineyards around Ay in the Champagne region are focussed strongly on Pinot Noir, which makes this wine taste toasty and rich. These alluring savoury qualities are softened, mellowed and added to in the autolytic process of ageing the bubbles in the bottle while the lees (decomposing yeast cells) break down, releasing deliciously rich flavours on the journey. 

A great champagne made in relatively small volumes, pushing boundaries of great flavour to new heights. 

Champagne Gatinois Brut Ros? shows real typicity of the A? terroir. It comes from the heart of the family estate and perfectly illustrates both the strength and the elegance that characterise the Gatinois wines.

This blended ros? is made with a subtle combination of the following wines

The house's traditional base wine which is predominantly made from Pinot Noir with a dash of Chardonnay.

A "Coteaux Champenois" red wine, produced only in the sunniest years, exclusively from the oldest plots owned by the house in A?. 

"Intense colour with salmon reflections. Our Grand Cru Brut Ros? knows how to open up with the characteristic elegance of the house wines. It subtly leads the taster on the nose and on the palate towards the slightly spicy aromas of red fruits (strawberry, blackberry, cherry) to end in a long, very greedy finish of small morello cherries. The dosage remains discreet (6g/l)." Gatinois

Laurent-Perrier Brut NV is enjoyed for its creamy softness which comes from Chardonnay, the dominant grape in this elegant sparkling wine.

The Laurent-Perrier Champagne house was founded in 1812 and is the main company of the Laurent-Perrier Group, whose other flagship brands include the houses of Salon, De Castellane and Delamotte. Laurent-Perrier Group also acquired Chateau Malakoff in 2004.