Lush. Like a ripe pear.

As ever, totally gorgeous Champagne. One whiff and you know this is serious stuff. The aromas of baking brioche, coconut, candied citrus and leather pick up roasted coffee and grilled nuts on the palate. Decanter December 2014 - 19 (96) because it's been blended from 10 differents vintages and 47 differents wines from 25 crus, Krug is a super multi-vintage of its own kind. The extremely tough acidity, together with the heavy rich Krug aromas, are unique. This bottle had a fabulous complex nose on the palate, dominated by nuts and honey. They aftertaste was acidic, long and majestic, like a great symphony.

A delicious zero dosage wine from Ayala, showcasing quality and finesse. (Sugar can hide a multitude of sins, but you shall find neither in your Brut Nature.) Those who find it too austere should pair it with shellfish (oysters especially) or sushi.

I have yet to experience a bottle of Louis Roederer Brut Premier that did not taste deliciously superior and ready to drink.' Jancis Robinson

Jancis Robinson MW "Well done!" Parker's Wine Advocate "One of Champagne's finest houses, Pol Roger produces among the most consistent ranges of all the Grandes Marques. The style is full-bodied and elegantly fleshy, dominated by Pinot Noir... the maison privileges its NV Brut Réserve - and indeed, while many non-vintage Bruts fluctuate in quality, Pol Roger's "white foil" bottling is both remarkably reliable and long-lived—which ranks as one of the region's best values."

Star Grand Cru village of the Cotes des Blancs. Green apple fresh with plenty of golden toasty nutty richness.

Slight copper hue, spicy, ripe fruit, crème brulée, full-flavoured but delicate & charming. Fine persistent mousse. Totally enjoyable and quite typical of the black-grape dominated Montagne de Reims style.

Mt de Reims, 70% Pinot, vines border Krug’s Clos d’Ambonnay (£2k a bot). Wine Advocate “broad shoulders and expansive personality… totally delicious”. Janics loves it.

Mt de Reims, 70% Pinot, vines border Krug’s Clos d’Ambonnay (£2k a bot). Wine Advocate “broad shoulders and expansive personality… totally delicious”. Janics loves it.

A delicate, fresh and fruity champagne. Apples, pears and apricots are followed with characteristic hazelnut, brioche and spice notes as the palate develops. Surprisingly weighty. A superb match with all types of shellfish.

Classically made Champagne with grapes sourced from Premier Cru vineyards in the Marne Valley, a blend of Pinot Noir and Chardonnay from the Côtes des Blanc. This wine spends 3 years ageing prior to disgorgement. Top quality Premier Cru Champagne with full flavoured intense developed citrus and floral aromas.

100% Pinot, long-aged, kind of Pineau-des-Charentes-meets-Amontillado! Great success on tasting.

hazelnut notes, over fine, bright citrus fruit. Classic vintage-champagne style, with lovely, even, steady maturation. Fine mousse, crisp and elegant texture, with beautifully integrated, toasted brioche, cream and citrus finish. Lovely length. Class." Parker 94+/100 "smoky peach, apples, pastry cream, white flowers and mandarin... full-bodied, broad and powerful..."

Golden yellow hue with clear, bright tints. Elegant, dynamic and softly integrated effervescence. The nose is initially subtle and quite restrained. It gradually opens up to reveal a bouquet of orchard fruits such as apples and pears, and evolves towards slightly sweet floral and honeyed notes, before giving way to concentrated citrus aromas and zesty redcurrant fruit. The attack is rich, concentrated, broad, deep and fruity. It reveals the strength and maturity of the Pinot noir from Verzy through its concentrated body, fresh herbal notes and hint of spice and ginger. The unique Verzy terroir, in which the Pinot noirs are grown, is combined with traditional aging methods with a high proportion of French oak barrels to create a myriad of smoky, spicy and mineral notes. The palate is structured by a herbal freshness that makes it well suited to gastronomy and results in a sensation bordering on umami.

Properly serious food wine, a Michelin-star classic! Parker 92 Aromas of almond paste, green orchard fruit, citrus oil and pastry cream introduce the latest example of Billecart's NV Brut Sous Bois, a bottling that's based on the 2009 vintage. The oak influence is much less pronounced than was the case with some of the early renditions of this cuvée, and it's really going from strength to strength, revealing a medium to full-bodied palate that's broad-shoulder and structured, with lively underpinning acids. Jancis 17/20 This new cuvee is all vinified in oak but hasn't a hint of obvious oak on the nose. Lovely quality of fizz. Brooding and intense. There is marked density here and excellent balance and persistence. As usual, we are not told on the back label how old this blend may be, just that it is 'respectfully composed' of the three Champagne varieties. But it's impressive wine and I suspect it will not be cheap. Recommended. Edge of green on the nose here. Steady bead. Really quite rich and intense. Quite a meaty nose – but then food smells are coming in from the 67 Pall Mall kitchen! Mathieu Billecart suggests Tete des Moines or Comté as a food match or mushroom risotto ‘but the mushrooms have to be in season’. Lots of impact.

"2006 had been a hot year with harvest beginning as early as 13 August in the Côte des Bar. Chardonnay underwent two different stages of maturation with an average maturity of 10.3 % potential alcohol, resulting in a small yield of intense and opulent wines. Disgorged in March last year, the 2006 Blanc des Millénaires is pale gold in colour with fresh, light toasty aromatic notes and a delicate vanilla and almond undertone, followed by generously rich and toasty fruit, whose opulence is sliced through by a trenchant blade of acidity, a honeycomb note contrasting with a refreshing twist of lively austerity, and finishing with a saliva-inducing mineral dry finish. This will continue to age and develop happily over the next 10 years. 95 / 100" Anthony Rose The idea behind Blanc des Millénaires is to show first of all the ultimate expression of the Chardonnay grape from a single vintage, and, equally, how the individual components of 20% each from the five Côte des Blanc crus of Cramant, Avize, Le Mesnil, Oger and Vertus meld together to make a sum that’s greater than the parts. What does each part bring? Broadly speaking, as winemaker Cyril Brun explains, Cramant, facing east, adds a floral finesse, higher Avize brings exotic fruit notes, Oger opulence and Le Mesnil tension and minerality. Aftre the four grands crus, Vertus, the only premier cru, adds roundness of texture. This is only the sixth time that this cuvee has been made.

An opulent Champagne with the perfect balance of freshness and generosity, from the smallest and arguably the best of the Grande Marques. The Brut Réserve NV is a radiant pale gold colour with fine, persistent bubbles. The nose is characterised by complex pastry aromas, with an opulent combination of ripe apricot, mango, greengages, dried fruits, pistachio and almond. The palate begins with a silky-smooth sensation, developing into ripe fleshy apricot, melon and enticing plum pastry notes and delicate spice. There is perfect balance of freshness and generosity.

No.7 is the second release from the "Collection Ayala" : unique champagnes produced in small quantities and only released when they reach their peak. The cuvée is a blend of 7 outstanding Grand Crus from the Cotes de Blancs and Montagne de Reims all from the 2007 vintage. Two thirds Chardonnay (from Avize, Chouilly, Cramant, Le-Mesnil-Sur-Oger, and Oger) and one third Pinot Noir (from Ay, and Verzy), the wine is aged under cork, as is Ayala's signature, for 11 years and finished with a mere 6g/l dosage. Lively, charismatic, perfect drinking now.

Deutz Brut Vintage is created in only the best years when a vintage is declared. The wines are blended from the finest crus and age at least three years on the lees, one year more than required, in order to develop a rich bouquet and flavour. 2012 is a vintage to look out for. The best in Champagne since 2008.

A low dosage version of the ever impressive Deutz Brut Classic. Crisp, refreshing, hugely moreish. This is the same blend as the Brut Classic, but spends an extra year in cellars since lower dosage wines are more austere and require more time to be ready to drink.

Muscular, blond, featured in 007 films. Just like Daniel Craig.

A unique cuvée crafted especially to celebrate 40 years of collaboration between Champagne Bollinger and 007, and the much anticipated release of Bond 25. 100% Pinot Noir from the Grand Cru village of Ay from the 2011 vintage. Rich notes of stewed fruits are expressed with a beautiful round texture, elevated by a finish of mineral notes evocative of flint.

Joseph Perrier is a small house in terms of Grand Marque champagnes - only 1 million bottles produced a year, and still uses some of the traditional champagne making techniques. Their emphasis is on quality and it shows. Rich fruity style,

90 points Robert Parker. An incredibly pretty pale rose colour. This is a delicate, fresh and delicious rosé which is made by adding Cumieres Rouge to the traditional blend, with the refermentation taking place after blending.

The house style at Deutz inclines towards the more elegant end of the spectrum as opposed to the rich and robust. Peach, apricot and lemon zest on the nose; biscuits and honey on the palate. A wine with great balance and poise.

A Pinot-dominated special edition from our old friends Autreau, a family firm since 1670 in Premier Cru village of Champillon just north of Epernay

Just very slightly off dry. A style much loved in France as aperitif but sadly under-rated in Britain. Or try it with fishy starters.

Jancis Robinson MW 17+/20 Lively, piercing freshness and very lemon-zesty. Appetising and energetic. The best of the best Grand Cru sites and 6 years cellar age. Heavenly homage to the chalky mature Chardonnay style. Like rich baked apple pie and green apples together. Parker 94/100 "excellent, delivering a complex bouquet of warm pastry, dried white flowers, lemon oil... elegantly rendered, underpinned by tangy acids and concluding with a precise, chalky finish."

Intense, fruity and aromatic. . A subtle floral nose marrying rosehip, spice and freshly picked berries. The palate is silky and delicately fleshy.

A delicate, fresh and fruity champagne. Apples, pears and apricots are followed with characteristic hazelnut, brioche and spice notes as the palate develops. Surprisingly weighty. A superb match with all types of shellfish.

A very special cuvee made just from the best Chardonnay grapes from the excellent 2014 vintage. Fine mousse with lovely brioche aroma and fruity palate.

An opulent Champagne with the perfect balance of freshness and generosity, from the smallest and arguably the best of the Grande Marques. The Brut Réserve NV is a radiant pale gold colour with fine, persistent bubbles. The nose is characterised by complex pastry aromas, with an opulent combination of ripe apricot, mango, greengages, dried fruits, pistachio and almond. The palate begins with a silky-smooth sensation, developing into ripe fleshy apricot, melon and enticing plum pastry notes and delicate spice. There is perfect balance of freshness and generosity.

A crisp, well balanced champagne with citrus hints on the nose overlaid with touches of brioche and yeastiness. The palate is fresh, clean and lively with a creamy mousse and long finish.

I have yet to experience a bottle of Louis Roederer Brut Premier that did not taste deliciously superior and ready to drink.' Jancis Robinson