BLANC DE BLANCS
7 | Réserve blanc de blancs brut | Charles de Fére | N/V | £50 |
2 | Blanc de Blancs, Reims | Ruinart | N/V | £110 |
8 | Extra Brut Reserve | Berêche et Fils | N/V | £160 |
4 | Dom Ruinart, Reims | Ruinart | N/V | £240 |
GRANDES MARQUES
20 | Brut Tradition, Reims | Gardet | N/V | £70 |
21 | Brut Imperial, Reims | Moet et Chandon | N/V | £86 |
1 | “R” de Ruinart, Reims | Ruinart | N/V | £98 |
22 | Special Cuvée, Aÿ | Bollinger | N/V | £100 |
23 | Brut Premier Cru “Charles Gardet” Millésime, Reims | Gardet | 2004 | £120 |
26 | Belle Epoque, Epernay | Perrier-Jouët | 2011 | £280 |
29 | Grand Siècle, Tours-sur-Marne | Laurent-Perrier | N/V | £260 |
27 | Cuvée Louise, Reims | Pommery | 2002 | £305 |
28 | Cristal, Reims | Louis Roederer | 2008 | £320 |
ROSÉ
3 | Rosé Brut, Reims | Ruinart | N/V | £110 |
30 | Rosé Brut, Reims | Moet et Chandon | N/V | £110 |
31 | Rosé Brut, Aÿ | Bollinger | N/V | £115 |
32 | Cuvée Rosé Brut, Tours-sur-Marne | Laurent-Perrier | N/V | £123 |
BLANC DE NOIRS
41 | “Roses de Jeanne”, Aube | Cedric Bouchard | N/V | £95 |
ZERO DOSAGE / BRUT NATURE
40 | Brut Essentiel Grand Cru “Bouzy”, Bouzy | Benoit Lahaye | N/V | £85 |
10 | Ultra Brut, Tours-sur-Marne | Laurent-Perrier | N/V | £118 |
SPARKLING WINES
60 | Brut “Arte Tradicional” – Rio Grande du Sul BRAZIL | Casa Valduga | N/V | £40 |
61 | Brut “Cuvée Prestige” – Lombardy ITALY | Cà del Bosco | N/V | £90 |
62 | Cava Brut Nature “Torellò 225” – Catalunya SPAIN | Torellò | 2013 | £65 |
Dom Perignon often hold back some of their wines to be released at a later point. As a champagne matures it reaches 3 different peaks of excellence through its life, these are known as Plenitudes. The first peak (P1) comes approximately 8 years after the harvest and is the style that most consumers are familiar with. The second stage (P2) takes roughly 15 years, during which time the cuvée takes a profound leap to a new quality level where it will plateau for many years in terms of improvement. Finally, the third plénitude (P3) will see the champagne ageing another 20–30 years until it reaches its ultimate peak. Initially these mature vintages were made available under limited release called “Oenothèque” but were re-braned in 2014 as “Plénitude”.
BRUT | Bottle | |||
5 | Brut Vintage | Dom Perignon | 2008 | £250 |
6 | Second Plenitude (P2) | Dom Perignon | 2000 | £540 |
73 | Brut Vintage | Dom Perignon | 2008 | £500 |
72 | Brut Vintage | Dom Perignon | 1995 | £900 |
ROSÉ
73 | Brut Rosé Vintage | Dom Perignon | 2005 | £460 |
72 | Brut Rosé Vintage | Dom Perignon | 1995 | £600 |
OLDER VINTAGES
81 | Oenothèque | Dom Perignon | 1976 | £800 |
82 | Oenothèque | Dom Perignon | 1971 | £1400 |
83 | Oenothèque | Dom Perignon | 1966 | £3000 |
England’s Sparkling wine history is longer than people think with Christopher Merrett, an English Scientist, who made influential changes to the Champagne Method of production in the 17th Century. However, production of quality wines is a much more recent step. Produced in the same method and from the same grapes as Champagne it can produce some excellent sparkling wines to rival its French cousins and due to climate change our still wines are getting better all the time.
SPARKLING WINE
Kent
85 | Brut | Chapel Down | N/V | £65 |
WHITE WINE
Devon
92 | Bacchus “Sandbar” | Lyme Bay Winery | 2016 | £45 |
Surrey
94 | White Pinot | Litmus Wines | 2015 | £68 |
RED WINE
Kent
89 | Pinot Noir | Hush Heath Estate | 2017 | £55 |