Sparkling
Sparkling
Champagne Thiénot Brut NV
French Sparkling
Pale gold colour and plentiful small bubbles accompany green apple, citrus zest, fresh apricot and floral notes. The palate is light-bodied and balanced, with lemon acidity, ripe apple and a citrus-and-green-apple close. Chardonnay, Pinot Noir and Meunier make up the non-vintage blend. The mousse is creamy and sustained. Quince is also present, and the finish is long.
Domaine de la Paleine Saumur Brut NV
French Sparkling
Chenin, Chardonnay, Cabernet Franc and Grolleau Gris make up the blend in proportions of sixty, twenty, ten and ten percent. The biodynamic vineyard is Demeter-certified, with clay-limestone soil and twenty-five-year-old vines. After stainless-steel fermentation, the wine referments in bottle to produce fine bubbles. Ageing lasts eighteen to thirty-six months. Disgorgement uses no added sugar or sulphites.
Domaine Charles Sparr Crémant d’Alsace Brut NV
French Sparkling
Tart citrus, herbs and mineral notes accompany a medium-bodied, moderately fruity profile with full acidity and lift on the finish. Pinot Blanc forms the entire blend. Secondary fermentation takes place in bottle, and lees ageing lasts twelve to eighteen months. The wine is Brut, with twelve percent alcohol and 4.3 grams per litre of residual sugar.
La Frenz 2021 Aster Brut
Canadian Sparkling
Chardonnay makes up two thirds of the blend, with Pinot Noir accounting for one third. Toast and autolytic notes sit with singed citrus fruit. The wine has low dosage, balance and a long finish. It is made by the traditional method in the Okanagan Valley. This white sparkling wine is produced from estate-grown fruit in British Columbia.
Emandare Vineyard 2022 Blanc de Blancs Traditional Method
Canadian Sparkling
Green apple, citrus and brioche accompany a crisp palate. Chardonnay forms the base, with a small amount of Gewürztraminer used to enhance the aroma. The sparkling wine is made by the traditional method and spends sixteen months on its lees before disgorgement. The Chardonnay comes from thirty-five-year-old vines. Tiny, creamy bubbles accompany pear and floral notes. Production totals sixty cases.
L’Ormarins 2020 Blanc de Blancs Méthode Cap Classique
South African Sparkling
Fine bubbles accompany lime leaf, sea breeze, floral notes, honey and dried apple. Lime, lemon sherbet and grapefruit appear with toasted, creamy oatmeal-cookie flavours. The palate is full, rounded and textural, with acidity and a long finish. Chardonnay was whole-bunch pressed; ten percent of the base fermented in barrel for twelve weeks, and the wine spent three to four years on lees in bottle.
Vinos Ambiz 2020 Rosado
Spanish Sparkling
Strawberry, cream and walnut appear in an aromatic, creamy profile with an oxidative edge. This dry rosé is made from Grenache grown on limestone soils in the Sierra de Gredos. Grapes were basket-pressed into steel with little to no skin contact, and the wine spent six months on lees. The vines are eighty years old, and alcohol is thirteen percent.
Bodet-Herold 2019 Physis Crémant de Loire Brut Nature
French Sparkling
Chenin comes from a southeast-facing site with light, well-draining Turonian chalk and resurfacing limestone; Grolleau grows on heavier clay-rich marl. Whole clusters were pressed at low pressure, with first-press and end-of-press juice separated. Ambient yeasts drove fermentation, malolactic conversion was blocked, and the wine rested briefly in stainless steel. Bottling took place in spring, followed by thirty months on lattes and a low dosage.
Idun 2022 L’Intemporelle Cap Classique Brut Nature
South African Sparkling
Lemon zest, green apple, crushed oyster shell and delicate flowers appear in a taut profile. The palate is dry and chiselled, with a fine bead, salinity, length and linear mineral character. The blend is seventy percent Pinot Noir and thirty percent Chardonnay from a single vineyard at 300 metres. Ten percent of the base wine fermented in seasoned French oak and the remainder in stainless steel. The wine spent thirty-one months on lees and was disgorged without dosage.
Idun 2022 L’Impassible Cap Classique Brut
South African Sparkling
Citrus blossom, red apple, crushed raspberry and toasted brioche shape the bouquet. Lemon zest and almond accompany a fine mousse, crisp acidity and a long mineral finish. The blend is seventy percent Pinot Noir and thirty percent Chardonnay from a single vineyard at 300 metres. Eight percent of the base wine fermented in seasoned French oak, with the balance in stainless steel. The wine spent thirty-one months on lees.
Milan Nestarec 2020 Bum Bum Cha Rosé Pet-Nat
Czech Sparkling
This gently sparkling rosé combines Riesling, Frankovka, Sauvignon and Zweigelt. The grapes co-ferment before the wine is sealed under crown cap to finish fermentation. Strawberries and cherries are part of the profile, and the wine contains eleven percent alcohol. Four distinct colourful label versions were created for this release and are mixed within the cases.
Les Capriades 2018 Méthode Ancestrale Menu Pineau
French Sparkling
Menu Pineau forms this white sparkling wine from the Loire, made by the ancestral method. The fruit was harvested on September fifteenth and sixteenth, with a yield of fifty hectolitres per hectare. Fermentation began spontaneously in tank and finished in bottle. No additives were used, and the wine was bottled without filtration. Bright acidity and mineral character accompany its dry pétillant style.
Champagne Ayala Brut Majeur NV 375 mL
French Sparkling
Light gold colour and fine bubbles accompany citrus, white flowers and white fruit. The palate is fresh, balanced, precise and fruity. Chardonnay accounts for fifty-five percent of the blend, with thirty percent Pinot Noir and fifteen percent Meunier. Seventy crus from six Champagne territories are vinified separately in small stainless-steel tanks, and the wine spends an average of three years on its lees.
Champagne de Venoge Cordon Bleu Brut Select NV 375 mL
French Sparkling
White stone fruit, bright lemon and spice appear in a crisp-textured profile. Freshness and a soft, open aftertaste are also present. The non-vintage blend uses Chardonnay, Pinot Noir and Pinot Meunier, and the half-bottle holds 375 millilitres. Bottle ageing lasts at least three years on the lees. A light, fragrant character, roundness, balance and a subtle, complex finish are also present.
Champagne Taittinger Brut Réserve NV 375 mL
French Sparkling
Pale gold colour, fine bubbles and persistent mousse are present. Aromatic fruit, lively freshness, acidity, chalk, lemon, green apple, light anise, meringue and limestone appear in the profile. The finish is silky and long, with lemon pith. Chardonnay, Pinot Noir and Pinot Meunier make up the blend. Malolactic fermentation is complete, and lees ageing lasts at least three years. Dosage is nine grams per litre.
Champagne Lilbert-Fils NV Grand Cru Blanc de Blancs Brut 375 mL
French Sparkling
Citrus peel, lime, white orchard fruit, mint and white pepper are present. The palate is pure and full, with pinpoint bubbles and brisk acidity around a fine core of fruit. Chalky salinity adds precision. Peach and lemon remain through the balanced finish. Chardonnay comes from the Grand Cru villages of Cramant, Chouilly and Oiry, and bottle ageing lasts at least three years.
Broc Cellars 2019 Pétillant Valdiguié
American Sparkling
Light red colour accompanies berry, plum and rose-petal aromas. The body is light and crisp, with assertive carbonation. Valdiguié comes from Ricetti Vineyard in Mendocino, from roughly sixty-year-old vines. Grapes are foot pressed, fermented to eighteen grams of residual sugar, chilled for two weeks, then bottled. The wine rests on its side for eleven months and is released without dosage.
Contratto 2017 Millesimato Alta Langa Pas Dosé
Italian Sparkling
Pale straw colour accompanies white flowers, ripe apple and peach in a fresh profile with acacia honey, fine creamy bubbles and a juicy finish. Pinot Noir and Chardonnay come from Bossolasco. The base wine ferments in temperature-controlled steel and rests about nine months. Secondary fermentation takes place in bottle; the wine spends at least thirty months on lees and is riddled manually.
Legras & Haas Intuition Brut Champagne NV 375 mL
French Sparkling
White fruit, citrus, almond and pastry notes accompany a fresh, creamy palate with a long mineral finish. Chardonnay brings finesse and white-fruit character, Pinot Meunier adds a generous exotic note, and Pinot Noir provides structure and intensity. Lees maturation lasts at least thirty-six months. Suggested pairings include an aperitif, fresh cheese, risotto and fish. Drink within two to three years to retain freshness.
Wildman Wines 2022 Astro Bunny Pét-Nat 1.5 L
Australian Sparkling
Vermentino, Zibibbo, Grüner Veltliner, Nero d’Avola and Verdejo make up the blend. The wine is pale, hazy orange, with spice, white pepper and cut lime. Peach and nectarine appear with watermelon. The fruit comes from Adelaide Hills, Riverland and McLaren Vale sites. Zibibbo receives twenty-four hours of skin contact, and secondary fermentation takes place in bottle after frozen juice is added.
Champagne Clos de la Chapelle Instinct Premier Cru Brut NV
French Sparkling
Pinot Meunier, Pinot Noir and Chardonnay form the blend. White fruit appears first, followed by white flowers. The initial impression is fine and delicate, while the palate is generous and precise, with mineral character. The mousse is soft, and bottle ageing contributes depth. The wine has good length and is suited to aperitifs, first courses and fish.
Champagne Pierre Paillard Les Parcelles Bouzy Grand Cru Extra Brut NV 375 mL
French Sparkling
Pinot Noir and Chardonnay come from Bouzy Grand Cru, where south-facing slopes meet chalky subsoil. Baked apple, brioche and cream are joined by floral, orchard-fruit, citrus and chalky mineral notes. Light-gold colour and a tangy palate are present, with a low-dosage, refreshing style. The family vineyard covers eleven hectares in Bouzy, on the southern slopes of the Montagne de Reims.
H. Billiot & Fils 2015 Millésime Brut Grand Cru Champagne
French Sparkling
Fine, persistent bubbles accompany brioche, rose blossom, baked apple, red berries and mint. The palate is crisp and fresh, with multilayered fruit and mineral notes in a long aromatic finish. This Grand Cru Brut combines seventy percent Pinot Noir and thirty percent Chardonnay from Ambonnay. Vinification takes place without malolactic fermentation, preserving freshness within the wine's rich profile.
Billecart-Salmon Brut Rosé NV 375 mL
French Sparkling
Pale salmon-pink colour shows a gold sheen and a persistent mousse of fine bubbles. Wild strawberry, red fruit, fresh pear, ripe peach, grapefruit and flowers are present. The palate is delicate and rounded, with silky fruit, taut minerality, lemon acidity, fine phenolic tension and white pepper. The blend is forty percent Chardonnay, thirty percent Pinot Noir and thirty percent Pinot Meunier.
Champagne Ployez-Jacquemart Extra-Brut Passion NV
French Sparkling
Pinot Noir, Chardonnay and Pinot Meunier make up the blend. The grapes are harvested by hand and sorted by variety. A portion of the wine is matured in oak barrels without malolactic fermentation. Ageing takes place sur pointe in traditional cellars, limiting contact with yeast while preserving the benefits of maturation. The profile is floral, fruity, vibrant and lightly toasted, with a honeyed finish.
Moussé Fils L’Or d’Eugène Perpetual Blanc de Noirs Brut NV
French Sparkling
Fine, persistent bubbles accompany fruit, freshness and a full palate with a long finish. This Blanc de Noirs combines eighty percent Pinot Meunier with twenty percent Pinot Noir from Cuisles, Jonquery and Châtillon-sur-Marne. The blend draws on a perpetual reserve. Slow alcoholic fermentation takes place in stainless steel, followed by six months on fine lees. Malolactic fermentation is completed, and the wine is filtered without fining.
Champagne Fleury Fleur de l’Europe Brut Nature NV
French Sparkling
Brilliant gold colour accompanies honey and acacia aromas. The palate is broad and generous, with freshness, tension, salinity and a long mineral finish. Pinot Noir and Chardonnay form the blend. The vineyards are certified biodynamic, and the grapes are harvested by hand. The wine receives zero dosage and spends at least three years on the lees.
Maria Rigol Ordi Màgnum Cupatge Dos Mil Divuit Reserva Brut Nature 1.5 L
Spanish Sparkling
Pale yellow colour carries light golden hues. Fine, creamy bubbles accompany floral notes, Mediterranean herbs, pear, green apple, grapefruit, peach and apricot. The texture is light and silky. The family winery is based in Sant Sadurní d'Anoia, where it preserves manual riddling and hand disgorgement. Its Cavas use traditional Penedès varieties and are made for extended ageing.
Champagne Gounel-Lassalle Le Haut Belai Premier Cru Brut Nature NV
French Sparkling
Flint and biscuit minerality appear with grilled mango, red apple, honeysuckle, pear and blackcurrant. Almond, toast and brioche add savoury detail. The palate is rich, fresh and creamy, with lemon, pomelo, oak and a broad, harmonious finish. Pinot Noir and Chardonnay come from the Le Haut Belai parcel in Ludes. The subsoil combines limestone and flint, and vinification uses oak foudres and barrels.
Piper-Heidsieck 2012 Vintage Brut Champagne
French Sparkling
Tangerine, apricot, vine peach, mango, honeysuckle blossom, gingerbread and cocoa define the aromatic profile. The blend is fifty-two percent Pinot Noir and forty-eight percent Chardonnay. Ageing on the lees lasts more than five years, followed by at least twelve months after disgorgement. Fresh citrus, smoked notes, almond, pomegranate, honey, black cherry and blueberry are also present. The wine contains twelve percent alcohol.