(2020) What a nice fizz from the organic vineyards of Charles Baur, a blend of 40% Pinot Blanc, 40% Pinot Auxerrois and 20% Chardonnay, it is made by the traditional method with 24-months on the lees, and is as approachable and crowd-pleasing as you like, but really rather fine. Clean, crisp orchard fruits on the nose with just a suggestion biscuity quality, then super fresh but generous and not at all tart or acidic on the palate, a little herbal note along with the apple fruit into a clean, fresh finish. Food-friendly stuff too - for fish and chips perhaps?

(2019) A terrific traditional method sparkling wine from the organic and biodynamic estate of Dirler-Cadé. The blend is 45% Pinot Gris, 35% Auxerrois and 20% Pinot Noir, in a 'zero dosage' wine with a negligible 0.9 g/l of residual sugar. It is immediately sheer and glacial, the cool, crisp fruits on the nose joined by subtle nuances of nettles and herbs, a tiny hint of the yeasty character from its time on the lees. In the mouth it is intense and invigorating, not at all tart of mean, but just riven with it zippy acidity and bold fruit concentration.

(2012) This is a traditional method sparkling wine made from Chardonnay, Auxerrois and Pinot Blanc, aged for a minimum of 24 months in bottle. Winemaker Melanie Pfister worked vintages at Craggy Range, Zind Humbrecht and Meo Camuzet in Burgundy before taking over the family domaine. The nose is attractive, clean and appetising with apple and a touch of custard, and just a suggestion of bready richness. The mousse is crisp and rolls across the tongue, as more orchard fruit flavours follow onto the palate. This is dry, but it has some weight and some nutty richness too, making for a particularly stylish fizz with both aperitif and fish/seafood-matching credentials.