(2023) A traditional method, 100% Pinot Noir English sparkling wine, aged on the lees for at least 12 months. There is a hint of pink/bronze to the colour, and a steady stream of small bubbles as it pours. Aromatically, pastry notes over raspberry and lemon suggest freshness but with a little creamier, even gently baked character. The palate is fresh and crisply driven by lemon and yellow apples, but the dosage adds a balancing sweetness and gives an overall richness and easy-drinking character.
(2023) Sparkling Albarino is still something of a rarity, but this is a fine example that suggests we should see more. Bone dry with its zero dosage, there's an oyster shell character on the nose, apple and a little hint of nuttiness. The palate has searing acidity, again the saline character unmissable. A little ripeness to the mid-palate fruit hints at peach. Most enjoyable. Multibuy price £26.55.
(2023) Always a reliable and elegant sparkling wine from a Loire producer under the same ownership as Bollinger Champagne. This is made from 60% Chenin Blanc along with 20% each of Chardonnay and Cabernet Franc. It is aged 24 months in the chalk cellars, and there's 10% reserve wines in the blend. Pale straw-yellow with fine bubbles, pristine, light, fruity aromas, but certainly a touch of biscuity creaminess too. In the mouth it is fresh and driven by citrus and has excellent freshness, though the 12g/l dosage gives a charming, easy-drinking appeal. Also in Majestic at £16.99 at time of review.
(2023) A traditional method blend of 65% Pinot Noir and 35% Chardonnay, this comes from the cool, elevated Piccadilly Valley in the Adelaide Hills of South Australia. It has a lovely nose of stone fruits on a bed of biscuit, a stony mineral character beneath. On the palate it has a richness and mouth-filling texture, creaminess to the mousse and the sweet-edged fruit licked into a refined, crisp finish by shimmering acidity. On offer at £15 at time of review, that's great value.
(2023) From a single block of Chardonnay, this is the first time Klein Constantia have had the correct vintage conditions to make a zero dosage cuvée - this has less than 2g/l of residual sugar. Sherbetty notes are joined by developed autolytic notes that are bready and yeasty. There's a sour lemon background. In the mouth it is of course dry, with pithy lemon and grapefruit, but not aggressive. That little bit of creamy leesiness and again some sour lemon gives this balance in the finish, a fresh and featherlight style.    
(2023) The grape for which Bollinger is most famous, Pinot Noir, this comes mostly from the Grand Cru village of Aÿ and has a moderate dosage of 6g/l. It is based on the 2018 vintage, but has 50% reserve wines, including 25% of the 2009 vintage from Aÿ, aged in magnums. In the house style, 50% of the wine was fermented in oak barrels. Plenty of creamy, nutty autolysis, a meaty umami nuance, but there's a highly perfumed floral and herbal lift too. A really intriguing, multi-layered aromatic. The palate has brisk acidity, plenty of dry, pithy lemon, and core of firm Asian pear fruit. Textured and juicy, but taut in the finish, this is delightful.  
(2023) Winner of a gold medal at the WineGB awards, this is a blend of the three main Champagne varieties, part barrel fermented, and aged 24 months on the lees. There's a vivid lemony directness here, smoothed by a little biscuit and some delicate floral notes. The mousse is creamy, and again the lemony thrust of the wine offers plenty of bite and crispness, but it fleshes out mid-palate before a vivid and long, citrus finish.
(2023) An agreeable, easy drinking Cava made from the classic varieties, from a company founded by two Belgian entrepreneurs who moved to Barcelona a decade ago specifically to create an organic Cava brand. The lively mousse subsides to reveal custardy apple notes, some toasted brioche. The palate is crisp, juicy, and very flavourful. It has a vivid personality and a finish balanced between the sweetness if the dosage and nice acidity. Just £9.99 as part of a mixed dozen from Laithwaites at time of review.
(2023) 100% Pinot Nero from vineyards at 410 metres, this spends three years on the lees. Lots of toasty brioche, spnething that reminds me of fairground toffee apples. The palate feels just a touch astringent; the acid a little too pithy for its own good perhaps, but that doesn't detract too much from a salt-licked, bracing wine with some mid-palate texture and ripeness.
(2023) This is 100% Chardonnay from vineyards at 410 metres above sea level, the soils are composed of volcanic rock and sand. It blends young wine with substantial reserve wine and spends 36 months on the lees. ravishing nose, with lots of yeasty autolysis and biscuit, quite an intense lime character and a streak of something herbal too. The mousse is fresh and has a certain crispness, supporting bright citrus, staying very cool and focused through to the finish, but not at all mean: there's an underlying sense of richness from that long lees ageing and the reserve wines that adds breadth to the finish too.