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Sparkling
The powerful but elegant Solera Blanc de Blancs of A. Bergere is made of 100% Chardonnay from various limestone heavy Grand Curs sites in the villages of Etoges, Congy and Sezanne. With a 50% blend of a 2018 vintage as the base and the remaining 50% from 2013 ? 2019. The taste is extremely fresh, showing citrus, peach, white flower and a light brioche tone.
Winemaking: Fermentation and aging on lees. Partially aged in 228L Barrel, No filtration
Blend: 50% 2018 base wine 50% from other cuv?es.
Disgorgement. 15/01/2021
Dosage : 6 g/l
A beautiful growers champagne from Florence Duchene, just 4 hectares in Ay, with some 1er cru vineyard sites, 5 years on tirage, Pinot Noir dominant.
An elegant Champagne, rich autolytic brioche notes from lees aging are well supported by delicate fruit and great acidity from the Pinot Noir.
The Cuve?e Royale Brut is a superbly intense champagne with depth of flavour and complex tastes of white peach, floral notes of white flowers giving way to the fruity ones and dialled up yeasty freshness, derived from 36 months aging with 20% reserve wines in the blend. The cepage is 35% Pinot Noir, 35% Chardonnay, 30% Pinot Meunier and grapes come from over 20 different top ranking vineyards, including at Cumie?res, Damery, Hautvillers and Verneuil.
What the critics say
?Vanilla shortbread seems seductive on the nose. Slender but fine palate majors on the lemon, spice, and hints of honey in a soothing and gentle fashion. Lovely aperitif. Drinking Window 2020 to 2025.?
Decanter - 90 Points
The vineyards selected for this wine are Huia Rapaura vineyard and Rose family Kennedy vineyard.
The grapes were hand-harvested, whole bunch pressed. Juice was racked off to barrels for fermentation where a warm, fast ferment was encouraged. Base wine underwent full malolactic fermentation. Aged on gross lees in neutral French oak for 14 months. Wine is put on tirage where yeast and sugar is added before bottling. Second fermentation occurred in bottle and the wine aged on lees for a further 20 months. Hand riddled over 5 weeks and disgorged on 6th December 2021.
Senses
Sight: cured salmon pink.
Smell: Strawberries, cherries and baked bread.
Taste: Fresh, wild strawberries and strawberry shortcake with a crisp finish.
Food Matches: Goats cheese platters. Saffron risotto. Proper Crisps with Marlborogh Seasalt
Beautiful full bodied Champagne in an accessible half bottle; what a treat.
Champagne Laurent-Perrier was founded in 1812 by Andr? 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.
Eug?nie Hortense Laurent, her daughter, inherited the House in 1925 and sold it to Marie-Louise Lanson de Nonancourt in 1939.
Dry champagne with dialled up toasty flavours and a relatively rare little number too since it's made entirely from Pinot Noir, hence the name Blanc de Noirs which is French for white of black and refers to a white sparkling wine made.
This bubbles represents excellent value for money as well as being an intensely refreshing, full bodied, dry champagne with toasty flavours and a savoury character. Sensational wine for a special day, any day...
A Prosecco is a prosecco, right? Well, yes, but this one has a little bit of that next level dry taste and intensity about it, while retaining fresh, crisp, citrusy notes too.
Highly appealing and super refreshing. Top value sparkling wine buying. Certified Organic.
The latest Bolly Rose is a deliciously powerful, full bodied and savoury champagne made from 62% Pinot Noir, 24% Chardonnay and 14% Meunier with five to six per cent red wine added for colour (standard practice in the Champagne region).
Grapes in this deliciously dry tasting Bollinger Rose were grown on predominantly Grand and Premiers cru vineyards. The wine was aged for more three years on lees in bottle, prior to disgorgement, which provides depth and body to this delicious wine.
House of Bollinger
Bollinger was founded in 1829 in A? by Hennequin de Villermont, Paul Renaudin and Jacques Bollinger, the house continues to be run by members of the Bollinger family.
One of our best selling bubblies and for great reason' this is a stunner with creamy smooth flavours and gorgeous zesty bubbles. This sparkling wine is made 100% from Chardonnay grapes grown in Hawke's Bay, which were trucked down to the northern Wairarapa winery, Matahiwi Estate, where winemaker Miles Dineen worked his magic to produce this dreamy creamy bubbly.
This wine is made in the mould of a blanc de blancs (white of whites) champagne, using Chardonnay grapes from the Dartmoor Valley in Hawke's Bay. The wine gains its richness from lees ageing, which enhances creaminess and yeasty aromatics. It's a deliciously lemon citrusy wine with depth, complexity and character - outstanding value at the price.
Our best value pink bubbly and made from Pinot Noir grapes grown in the Northern Wairarapa at Matahiwi Estate vineyards. Free run juice was used to make this dry, flavoursome sparkling wine; tank fermentation provides depth of bubbles and a yeasty freshness, which adds complex flavours.
Gold Digger Frizzante comes from Central Otago which is home to many of New Zealand's best sparkling wines.
This product comes in two styles; ros? (made entirely from Pinot Noir) and Pinot Gris. Both lightly bubbly and in 440ml cans - the ideal size for an apertif for two people or as a couple of drinks for one person.
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.
Kumeu River Pinot Noir and Chardonnay blend together to create a deliciously dry and perfectly pink cr?mant. The aromas of summer sparkle from the glass, freshly picked strawberries and white stone fruit build the texture and mouth feel we really enjoy from our Kumeu Cr?mant.
The perfect aperitif for the festive season.
One of our absolute faves here at Regional Wines. Central Otago based, Austrian born and bred winemaker Rudi Bauer is the mastermind behind the stunning wines at Quartz Reef winery, which he founded and then furthered his own career by studying biodynamics and organics. All of his Quartz Reef wines are certified by both BioGro and Demeter for biodynamic production.
The grapes for this Blanc de Blanc were hand picked and had their second fermentation in bottle followed by 60 months aging on lees. It was riddled and disgorged by hand and has refreshing citrus notes and irresistible bakery aromas which highlight the great suitability of world's southernmost wine region for sparkling wine production.
This is a great example of world class m?thode traditionnelle.