(2024) From a year described as 'temperate', this comes from the best vineyards parcels, composed of 51% Chardonnay, 40% Pinot Noir and 9% Pinot Meunier. It is Brut with 9.4g/l and spent more than five years on the lees in Nyetimber's cellars. There are immediately complex autolytic notes, pastry and a touch of toast, truffle and umami/meaty nuances. In the mouth the mousse is firm and rich, and there's an overall impression of taut minerality. Fruit is lemony and limey, a hint of spice or cedar in there, and the racy line of acidity keeps it keenly focused. A decisive wine that will relax a little more with cellaring, but is racy and thrilling now.
(2024) A Crémant made from Pinot Blanc (80%) and Pinot Gris (20%), with secondary fermentation in the bottle and the wines aged 18 months before being disgorged. The nose has a little layer of biscuit or vanilla, but then the luscious ripe pear and apple fruitiness takes centre stage. Pear on the palate too; like suoer ripe and juicy Conference pear, a seam of lemon acid adding cut, and a dry Brut finish that is stylish. A very nice Crémant at a very nice price, from the always reliable Turckheim cooperative. Watch the video for more information and food-matching ideas. On offer at £9.99 in March 2024.
(2024) I received samples of this Blanc and its Rosé partner, and tasting it without knowing its price, I instantly new it was a bit of a game-changer for zero alcohol sparkling 'wines'. The fact that it retails for £30 does not surprise me as it is a near as damn it to the holy grail: a de-alcoholised wine with a fair bit of character retained. Certified organic, de-alcholised Chardonnay is blended with other natural ingredients, to give a lightly vanillin, fruity character on the nose, then the gently effervescent palate is dry and apple/pear-fruited, with floral, summery notes and a little feeling of sweetness, despite there being no added sugar. It's a drink that lies somewhere between Champagne and Prosecco in character, and whilst it is never going to fool a Champagne drinker, it does have a pleasing character that they should enjoy. Free shipping on two bottles from the producer web site, and in stores including Selfridges, Fortum & Mason and Hedonism at around £30.00. Watch the video for more information.
(2024) Chablis producer Simonnet-Febvre produces this Chardonnay-based sparking wine, matured for 24 months on the lees. Fresh and lively on the nose, crisp apple and lemon notes with just a background layer of biscuity autolysis. In the mouth this has quite a fruity appeal, ripe apple and pear, with a gentle nuttiness playing against the dosage and acidity of the finish.
(2024) "Has he gone mad?" I hear you ask. A cheap, sweet, fizzy wine from a little known wine corner of Spain? Well, its all about context here, and during 'Dry January' when many people are attempting to cut down, I'd rather drink this 5% alcohol confection than any number of de-alcoholised 'wines' on the market. Think Moscato d'Asti and you are in the right ballpark, with plenty of icing sugar and bon-bon charm but, crucially, the right level of balancing acidity and just £4.99 on a mixed dozen deal. Watch the video for more information and food matching ideas.
(2024) De-alcoholised wine, blended with grape must, and carbonated, the recipe does not inspire confidence. The product is pleasant enough in a generic way, a little bit sweet, fizzy and with herby aromas and flavours. I remain to be convinced that any zero alcohol fizz will replace a Sparkling wine on a like for like basis, but it is not unpleasant.
(2024) This is a singe vineyard Cava, 100% Xarel·lo from the 8.5 hectare L’Olivera vineyard of deep and sandy soils, rich in organic matter. It is the highest altitude terroir of Juve & Camps between 170 and 200 metres. It is cellared for at least 36 months on the lees and has less than 1g/l of residual sugar. The mousse is strong as it pours, with wonderfully custardy aromas, baked apple pie, with bready and herbal notes too. In the mouth there is a richness that easily compensates for the lack of sugar; it is full and creamy, with a firm, apple core and a mineral aspect to the acidity. This bottling was disgorged April 2023
(2024) This is 100% Pinot Noir, which undergoes a minimum of 36 months on the lees. It was bottled with 7.5g/l of residual sugar. Aromatically it is much brighter and more sherbetty than the Olivera. Bready notes sit beneath, yeasty and adding some breadth. The palate is fruity and citrussy, pink grapefruit is zesty and the finish has plenty of tangy freshness to slice through the sweeter fruit.
(2024) Like the other vintage wines here, aged 36 months on the lees and from a single, south-facing vineyard. 100% Chardonnay, it has 8g/l of residual sugar. There's a bright, citrus and herbal nose here, though a sheen of almond and oatmeal softens that. Delicate white flower notes flit around the edges. Racy on the palate, again I think of almonds, but juicy yellow apples and a streak of lemon and sherbet cut through the satisfying finish.  
(2024) The Cava triumverate of Xarel·lo, Macabeo and Parellada are blended here with Chardonnay, aged for over 50 months on the lees. It is Brut, with around 7g/l of residual sugar, and pours with plentiful miniscule bubbles, with aromas of baked apple pie and warm brioche over lemon zest. The signature herb and flower nuances just discernible. In the mouth there's a richness and luxurious quality, the dosage is modest but there's a sweet fruit ripeness to the mid-palate. The bakery aromas translate into custardy creaminess on the palate, but with plenty of freshness too for a distinctive Cava.