Champagne

This elegant red from Champagne Adrien Renoir captures the soul of the region with finesse and depth. Born from meticulous vineyard work and gentle cellar care, it reveals aromas of ripe red berries, subtle spices, and a hint of minerality that keeps it fresh and vibrant. On the palate, it’s silky yet lively, offering a perfect balance between fruit and structure. Enjoy it slightly chilled, around 14–16°C, to let every layer unfold beautifully. A true reflection of its terroir, this wine invites you to savour each sip with pleasure and curiosity.

Imagine a champagne that puts Pinot Meunier centre stage, grown on the chalky, clay-rich slopes around Chavot in the Coteaux Sud d'Épernay. The Laherte family has been farming here since 1889, and today works its vines biodynamically, with real respect for the soil and old plots. This rosé is made by short maceration, giving you a pale copper glow and that lovely bite of wild strawberry, redcurrant and blood orange. The extra brut dosage keeps everything taut and fresh, so the fruit stays bright rather than sweet. Pour it with charcuterie, grilled salmon or simply on its own — you'll see why it turns heads.

Picture a family estate in Avize, deep in the Côte des Blancs, where biodynamic farming has been a way of life for decades. The De Sousa family works old vines by hand, ploughs with horses and lets the chalky soils speak for themselves. This pink fizz blends creamy Chardonnay with a touch of red Pinot for colour and depth, giving you wild strawberry, blood orange and a hint of toasted brioche. The bubbles are fine, the finish is bright and chalky, and there's real purity here. Lovely with grilled prawns, summer berries, or simply poured for no reason at all.

A blanc de blancs born in Le Mesnil-sur-Oger, heart of the Côte des Blancs, where the Peters family has been tending old Chardonnay vines on pure chalk since 1919. You'll find the signature style here: crisp, chiselled, full of saline energy. A generous share of reserve wines, kept in a perpetual solera begun in 1988, brings depth and a lovely creamy touch to the bright citrus and white-flower notes. Vinified in stainless steel to keep that crystalline purity, then aged patiently on lees. Pour it with oysters, grilled fish or simply on its own — it never disappoints.

From the grand cru slopes of Verzy, this is biodynamic Champagne at its most honest. The family works chalky, north-facing parcels where Pinot Noir ripens slowly and keeps its tension, with Chardonnay adding lift. Grapes are picked by hand, fermented with native yeasts and aged partly in oak, then rested on lees for years before a whisper of dosage — just enough to let the terroir speak. Expect red berries, toasted hazelnut, a saline, almost smoky finish and bubbles that feel silky rather than sharp. Pour it with roast poultry, mushroom risotto or simply good company. Grower Champagne worth discovering.

Grown in the Marne Valley at Crouttes-sur-Marne, this cuvée comes from a family estate farming biodynamically since the late 1990s. Pinot Meunier takes the lead here, drawing on clay-and-limestone soils that give real depth and a gentle, chalky freshness. The grapes are picked by hand, fermented slowly and left to rest patiently on lees, building texture without losing brightness. With barely any dosage, you get the fruit in its purest form: ripe pear, quince, a hint of toasted brioche and a long, saline finish. Lovely with oysters, roast poultry or simply on its own when you fancy something honest and alive.

Crafted by a passionate grower in Les Riceys, deep in the Côte des Bar, this cuvée is pure Pinot Noir from a single sunny slope of Kimmeridgian marl and limestone. Vines are tended with real care, picked by hand and pressed gently to keep every bit of freshness. Fermentation in a mix of tanks and oak gives it depth, while long ageing on lees builds a creamy, fine-beaded mousse. Expect ripe red berries, blood orange, toasted brioche and a chalky, mineral finish that lingers. A characterful blanc de noirs that shines with roast poultry, charcuterie or simply on its own.

Crafted by a family estate in the Côte des Bar, this cuvée shows what Aube chalk and Kimmeridgian clay can do when the vines are treated with care. Pinot Noir takes the lead here, grown on sun-facing slopes and picked by hand, then vinified gently to keep every bit of fruit and freshness. Expect ripe orchard fruit, a hint of brioche from patient ageing on lees, and a fine, persistent mousse. It's generous enough for roast poultry or creamy cheeses, yet lively enough to open on its own. A genuine grower Champagne with personality, made by people who know their plots by name.

Straight from Verzy, one of Champagne's historic Grand Cru villages, this is Adrien Renoir's calling card. A young grower with a serious touch, he works chalky slopes planted mainly with Pinot Noir, farming them with real care and picking only when the fruit is properly ripe. The wine spends time on fine lees in the cellar, gaining weight and a gentle creaminess without losing its bright, chalky backbone. Expect red apple, citrus zest, a whisper of brioche and a long, mineral finish. Brilliant with oysters, roast chicken or simply on its own when you fancy something special.

Picture a chalky hillside in Montgueux, just west of Troyes, where Chardonnay ripens that little bit earlier and gives fruit with real presence. Emmanuel Lassaigne farms these old vines with a light touch, picking by hand and letting each parcel speak for itself. Fermentation happens with native yeasts, ageing on lees adds depth, and dosage stays barely there — so you taste the place, not the sugar. Expect citrus zest, white peach, a gentle chalky grip and a finish that keeps going. Brilliant with oysters, grilled fish or simply poured cold on a Friday evening. Grower Champagne at its most honest.

Grown on a single plot of clay-limestone soils in Polisot, in the Côte des Bar, this is pure Pinot Noir from vines farmed biodynamically by Dominique Moreau. Everything happens by hand and with patience: low yields, careful picking, native yeasts and fermentation in stainless steel to let the fruit speak. No dosage hides anything here — you get red berry depth, a chalky, saline bite and a fine, persistent bubble. It's a grower Champagne with real character, honest and full of energy. Pour it with roast poultry, mushroom dishes or simply on its own, and you'll see why these bottles are so sought after.

Crafted by Etienne Calsac, a young grower shaping his family vines in Avize, this cuvée is pure Chardonnay from the Côte des Blancs and the chalky slopes around Bisseuil. Old plots, hand-harvested fruit and gentle pressing set the tone, followed by a patient vinification with partial oak ageing and long time on lees to build texture without losing freshness. Expect a bright, chalky nose of white flowers, citrus zest and toasted almond, then a fine, energetic mousse carrying orchard fruit and a saline finish. Lovely as an aperitif, brilliant with oysters, sushi or roast poultry. A grower Champagne with real personality.

This sparkling treasure from Vauversin, a historic family estate in Oger, captures the pure essence of Chardonnay from the finest Grand Cru vineyards. Fresh, elegant and full of finesse, it reveals delicate notes of citrus, white flowers and a subtle mineral touch that lingers beautifully. Crafted with care and minimal dosage, it offers a refined balance between crispness and creamy texture. Perfect for celebrating life’s special moments or simply adding sparkle to your evening. Serve it chilled at around 8°C to fully enjoy its lively bubbles and vibrant personality that reflect the heart of Champagne craftsmanship.

This elegant sparkling wine comes from a renowned house in Aÿ, known for crafting refined Champagnes with precision and passion. Made exclusively from Chardonnay, it reveals bright notes of citrus, white flowers, and a delicate minerality that lingers beautifully on the palate. Its fine bubbles and fresh character make it perfect for special occasions or a simple moment of pleasure. Serve it well chilled, ideally between 8 and 10°C, to fully enjoy its finesse and vibrant freshness. A true expression of purity and craftsmanship that will delight every Champagne lover.

Straight from the Côte des Bar in the southern Champagne, this is pure Chardonnay grown on clay-limestone slopes by a house that has been farming its own vines in Les Riceys for generations. Everything is organic-minded, picked by hand and pressed gently, then vinified with real care to keep the fruit bright and the bubbles fine. You get citrus zest, white peach and a touch of toasted brioche, with a chalky freshness that keeps you coming back for another sip. Serve it chilled as an aperitif, or alongside oysters, goat's cheese or a simple roast chicken. Elegant, lively and seriously easy to love.

Crafted in Ambonnay, a Grand Cru village on the Montagne de Reims, this champagne comes from a family that has farmed these chalky slopes for eight generations. Eric Rodez works organically and biodynamically, letting each parcel speak for itself. Pinot Noir and Chardonnay are fermented in oak barrels, aged on fine lees and blended with reserve wines for depth and texture. The result is beautifully dry, with a fine, persistent mousse, aromas of white flowers, citrus zest and toasted brioche. Chalky minerality runs right through to the finish. Perfect as an aperitif, or alongside shellfish, roast poultry and aged hard cheeses.

Straight from Verzy, one of Champagne's great Grand Cru villages, this is Pinot Noir in its purest form. Adrien Renoir works his family's old vines with real care, farming gently and letting the chalky slopes do the talking. Expect red berries, a hint of brioche and that lovely saline grip you only get from this corner of the Montagne de Reims. Fermentation is low-key and precise, with minimal dosage so the fruit stays bright and the texture stays silky. Brilliant with roast chicken, soft cheeses or simply poured on its own. A grower Champagne with heaps of personality and genuine sense of place.

Straight from Verzy, one of the Montagne de Reims' finest Grand Cru villages, this is Pinot Noir at its purest. Adrien Renoir took over the family plots and works them with real care — low yields, old vines, and a gentle hand in the cellar. Fermentation in a mix of tanks and barrels, minimal dosage, and plenty of time on lees give you a Champagne with proper depth: red berries, toasted brioche, a chalky mineral snap and a finish that lingers. Precise, vinous and seriously food-friendly. Pour it with roast poultry or aged cheese, or simply enjoy it on its own.

Crafted by a small family estate in the Côte des Bar, this cuvée shows just how much character the southern reaches of Champagne can deliver. The vines grow on Kimmeridgian limestone and clay, the same soils that give the region's Pinot Noir its generous, fruit-forward personality. Expect ripe orchard fruit, a touch of brioche from patient ageing on lees, and a fine, persistent mousse that keeps everything lively. The winemaking stays gentle and precise, letting the terroir speak rather than the cellar. Pour it as an aperitif, or bring it to the table with roast poultry or soft cheeses. Genuinely lovely stuff.

Crafted by a small family estate in the Côte des Bar, this cuvée shows just how much character the southern reaches of Champagne can deliver. The vines grow on Kimmeridgian limestone and clay, the same soils that give the region's Pinot Noir its generous, fruit-forward personality. Expect ripe orchard fruit, a touch of brioche from patient ageing on lees, and a fine, persistent mousse that keeps everything lively. The winemaking stays gentle and precise, letting the terroir speak rather than the cellar. Pour it as an aperitif, or bring it to the table with roast poultry or soft cheeses. Genuinely lovely stuff.

Crafted by a small family house in the Aube, this zero-dosage cuvée shows you what Champagne tastes like when nothing is hidden. The vines grow on Kimmeridgian limestone and clay, worked with real care and picked by hand, giving fruit that's ripe enough to stand on its own without added sugar. Expect a fine, persistent mousse, bright citrus and crisp orchard fruit, with a chalky, saline finish that makes your mouth water for the next sip. Serve it chilled with oysters, sushi or goat's cheese — or simply on its own as a sharp, honest aperitif.

Crafted by a family domaine in the Petite Montagne de Reims, this single-plot cuvée comes from vines farmed organically and biodynamically, on clay-limestone soils that give real depth. The 2020 harvest brings ripe fruit without heaviness, and the absence of dosage lets the terroir speak for itself: think white peach, citrus zest, a touch of brioche and a chalky, saline finish. The bubbles are fine and persistent, the texture precise. Serve it chilled with oysters, grilled fish or simply on its own as an aperitif. If you like grower Champagne with honesty and character, you'll want a bottle of this one.

Picture a deep, glowing pink in your glass — this is saignée done properly, with the juice left to soak on the skins until it bursts with wild strawberry, raspberry and a hint of blood orange. Francis Boulard and his daughter Delphine farm their Massif de Saint-Thierry plots organically and biodynamically, letting the chalky, sandy soils speak without makeup. Fermentation happens naturally, ageing is patient, and the dosage is kept to a whisper so you taste fruit and chalk rather than sugar. Vibrant, textured and seriously food-friendly, it's a 2018 vintage you'll want to pour with roast duck or simply enjoy on its own.

Imagine a champagne made entirely from old Chardonnay vines, rooted in the chalky soils of the Massif de Saint-Thierry. Francis Boulard and his daughter Delphine farm organically and biodynamically, working tiny parcels by hand and letting each plot speak for itself. The juice ferments slowly, often in oak, with wild yeasts and minimal intervention, then rests on its lees for years. No dosage is added, so what you get is pure, chiselled and wonderfully honest: white flowers, citrus zest, toasted hazelnut and a saline, chalky finish. Perfect with oysters, grilled fish or simply on its own, poured among friends.