Moët Impérial is the House’s iconic champagne. Created in 1869, it embodies Moët & Chandon’s unique style, a style distinguished by its bright fruitiness, its seductive palate and its elegant maturity.

Moët Impérial is the House’s iconic champagne. Created in 1869, it embodies Moët & Chandon’s unique style, a style distinguished by its bright fruitiness, its seductive palate and its elegant maturity.

Such a classic of the rich Pinot-dominated style, Pint really is their thing, down in sunny Urville where they've been since 1808 - still a family-owned House. Often seen on the lists of smart restaurants; quite the food wine, quite superb. Jancisrobinson.com 17/20 "Rich, creamy aroma. Brioche and pear. Lovely stone-fruit character. On the palate, glorious baked-apple brioche and excellent acidity. Almost a little chewy... orange and apricot.." Decanter Part of The best non-vintage Champagnes to buy: "Described by Drappier as 'almost a blanc de noirs', this Pinot Noir-dominant wine sourced from the Côte des Bar is the house's calling card. 5% of the cuvée is matured in barrels for a year for added complexity and texture, and it's bottled unfiltered with a fairly low dosage of 7g/l. There are some melon and apple scents on the nose along with a splash of red fruits, while the palate is intense, with notes of apple, quince and grape wrapped in a red-fruit veil. It's full-bodied and long, with a lovely texture from the red wine tannins and oak-matured portion."

Special Cuvée is composed of over 85% Grand and Premier crus of the three main Champagne varieties: 60% Pinot Noir, 25% Chardonnay and 15% Meunier. It is cellar aged for twice as long as required by appellation regulations with only a moderately dosage or between 7 and 8 grams per litre, to keep it as taught and crisp as possible. A golden colour with very fine bubbles. There is a beautiful aromatic complexity with ripe fruit and spicy aromas; hints of roasted apples, compote and peaches. A subtle combination of structure, length and vivacity; bubbles like velvet; pear, brioche and spicy aromas, notes of fresh walnut.

60% Pinot Noir, 25% Chardonnay and 15% Pinot Meunier. Full bodied and powerful. Toasty, nutty and biscuity with light citrus notes and complex creamy mouthfeel. Excellent with smoked fish dishes.

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.

Jancis Robinson MW 18.5/20 "Electrically reverberant... Very complex and uncompromising...Dense and savoury. Intellectual wine! " Wine Advocate 97/100 showing superbly, wafting from the glass with a complex bouquet that mingles confit citrus, peach and dried papaya with nuances of iodine, brioche and honeycomb. On the palate, it's full-bodied, broad and vinous, with a rich and layered core that's underpinned by serious structure and tension, concluding with a long and precise finish. This is one of the finest wines Billecart has released in the last decade, and it is well worth seeking out.

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. 2014 is a vintage to look out for. Delicious, forward, moreish.

Parker's Wine Advocate 99/100 "A candidate for wine-of-the-vintage honors in Champagne, Roederer's 2013 Cristal Rosé is showing brilliantly, unfurling in the glass with notes of crisp orchard fruit, white flowers, red berries, stone fruit, freshly baked bread and tangerine oil. Full-bodied, layered and multidimensional, the vintage's bright girdling acids are amply cloaked in exuberant, expressive and notably concentrated fruit; so while this Cristal is as tensile and age-worthy as one would expect, it's also impressively fleshy and generous given the year. Concluding with an intensely sapid finish, the 2013 isn't as overtly structured as the muscular, tightly wound 2012: rather, it's the 2013's alliance of cut and flesh, precision and charm that's so compelling this year. This is another banner vintage for what I consider the reigning champion of the region's tête de cuvée bottlings, and it will be worth an effort to acquire."

2016 vintage, super-dry at only 0.75g dosage. Radical classic! Founded in 1798 and still family-owned. Jancis Robinson MW OBE 16.5++ "There’s a real green vegetal energy about the nose of this. And I don’t mean it’s unripe! Very distinctive indeed with a briskness and pace that is rare in champagne. Though it’s not a comfortable pair of slippers to slip on but a dry wine that demands attention."

"Tight and tightly laced with some putty aromas. So savoury and mineral! Very distinctive. Should be long-lived. Admirably persistent." 17/20 Drink 2022-2028 Jancis Robinson MW

The bouquet is open and rich yet also wonderfully fresh. It offers an explosion of ripe, delicate fruit with intense notes of mirabelle plum from the Pinot noir, complemented by sweet lemon meringue pie and delicate notes of jasmine from the Chardonnay. The nose opens up to reveal autolytic characters and evolves towards smoky, roasted notes and freshly baked pastries. The palate is deep and dense with a big, well-structured backbone. The texture is simply mesmerising with its fleshy mouthfeel from the Pinot noir that coats the palate before giving way to an incredible saline freshness with a pleasant hint of bitterness. This wine combines the strength, intensity and power of the delectably ripe Pinot noirs which are balanced to perfection by the chalky freshness and density from the Chardonnay which forms the majority of the blend. Collection has all its warmth and generosity thanks to the perfect ripeness of the fruit harvested in the 2018 vintage, yet it is the freshness, energy and complexity of the ‘Réserve Perpétuelle’ created in 2012, as well as the texture imparted by the oak ageing, that extend and elongate the wines’ body resulting in unrivalled finesse and persistence.

Precision, pleasure & elegance is what I always associate with Billecart Salmon. And in a vintage as fabled as 2008, these hallmark traits are revealed in greater detail. The Billecart Vintage 2008 is pure joy, tiny, steady bubbles stream through wild gold in the glass. The nose is filled with baked russet apples, waxy lemons and the golden crumb of cherry crumble, all supported by the noble Pinot vinosity of Grand Cru terroir. The palate is a roasted medley of peach, Red Macintosh and white cherry, very seductive, very classy. Pinot noir leads the mid palate, earthy and richly textured, with the hallmark tension of the vintage extending the palate with an electric Cotes des Blancs, mouth-watering tang. The mousse is silky and seamless, the finish is tart tartin with saffron flecked Chantilly cream. The wine has benefitted from time in bottle, drinking beautifully now and is fit for a Royal Christmas table.

Impressively rich and savoury, Drappier’s flagship wine shows complex, mature notes of dried fruit, toast and wax, alongside vivid stone fruit and citrus flavours. The palate is graceful despite its underlying power, and finishes extremely long.

Such a classic of the rich Pinot-dominated style, Pint really is their thing, down in sunny Urville where they've been since 1808 - still a family-owned House. Often seen on the lists of smart restaurants; quite the food wine, quite superb. Jancisrobinson.com 17/20 "Rich, creamy aroma. Brioche and pear. Lovely stone-fruit character. On the palate, glorious baked-apple brioche and excellent acidity. Almost a little chewy... orange and apricot.." Decanter Part of The best non-vintage Champagnes to buy: "Described by Drappier as 'almost a blanc de noirs', this Pinot Noir-dominant wine sourced from the Côte des Bar is the house's calling card. 5% of the cuvée is matured in barrels for a year for added complexity and texture, and it's bottled unfiltered with a fairly low dosage of 7g/l. There are some melon and apple scents on the nose along with a splash of red fruits, while the palate is intense, with notes of apple, quince and grape wrapped in a red-fruit veil. It's full-bodied and long, with a lovely texture from the red wine tannins and oak-matured portion."

Jamie Goode: "This is a rising champagne star, with a toasty aroma, herby flavours and a citrus kick.".

Jancis Robinson OBE MW "Very correct and lively. Quite an eye-opener for me who has in the past not associated Piper with great quality. Broad and mouth-filling with some maturity. On the right track." Parker's Wine Advocate "fresh, young and modern cuvée with an open white fruit aroma on the nose intermixed with brioche flavors. Pretty round and elegant in the mouth, this is a very aromatic, but also finesse-full and refreshing blend of Pinot Noir, Meunier and Chardonnay. It is quite fruit-intense in the finish."

Famously delicate and sexy pink In a convenient half-bottle size.

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. I agree with Alistair Cooper MW, as below. "baby brother to Clos St-Hilaire" (only £300 cheaper!!!). I've always loved Sous Bois but the current release sees it "on fine mid-season form" as Bertie Wooster might say. Tasting it recently (March 2022) was like a flashback to a recent tasting at Krug. This is a wine certainly head and shoulders above its status and price. Billecart launched it with ambition, and they have over-delivered. Utterly charming. jancisrobonson.com 17+ "A baby brother to Clos St-Hilaire, 100% barrel-fermented. One-third of each variety from selected parcels – older, lower-yielding parcels tend to be chosen for the Sous Bois. 52% grand cru grapes, 16% premier cru (across the whole portfolio; their Meunier isn’t grand or premier cru). One-third reserve wine. Malo blocked. Long lees-ageing (6–7 years). Slightly oxidative style – the most oxidative they make. A richer mouthfeel as well as real bite. A savoury and yeasty note on the nose – almost slight Marmite (yeast extract). The oak is very well integrated and just frames the wine – the subtle note of spice comes in on the finish – slightly cedary note? (AC)"

mature and complex NV

A blend of Chardonnay, Chenin Blanc and Mauzac. Traditional method. Exclusively hand-picked with immediate pneumatic pressing. Initial fermentation takes place in thermo-regulated stainless steel vats. After assemblage a second fermentaion takes place in bottle. The wines are 'forgotten' in the cellars for 5 years. Then this Grande Cuvée is finally revealed - showing incredible freshness and great delicacy. The wine is dosed at only 5g/l. Coming in at 12% alc. The wine is rich and complex with a beautiful golden colour with fine and very delicate bubbles. Rich caramel tones interwoven with crystalised fruit with fine vanilla and a whiff of gingerbread on the nose. The palate is delightfully youthful with accompanying citrus notes with orange oil and zest. A remarkable and truly special Cremant de Limoux. A special sparkling wine.

Special Cuvée is composed of over 85% Grand and Premier crus of the three main Champagne varieties: 60% Pinot Noir, 25% Chardonnay and 15% Meunier. It is cellar aged for twice as long as required by appellation regulations with only a moderately dosage or between 7 and 8 grams per litre, to keep it as taught and crisp as possible. A golden colour with very fine bubbles. There is a beautiful aromatic complexity with ripe fruit and spicy aromas; hints of roasted apples, compote and peaches. A subtle combination of structure, length and vivacity; bubbles like velvet; pear, brioche and spicy aromas, notes of fresh walnut.

Decanter Review: "Four Stars, 16.5 / 20. Ripe Pinot fruit, a hint of spice, incisive, Chardonnay-led freshness. More precise thanks to a lowered dosage of 8g/l. Exemplary." Michael Edwards July 2011.

Famously delicate and sexy pink At the March 2022 Taste Champagne (300 wines) I have to say this stood out as one of the most delicious "drinking Champagnes" on show - and there were some very Showy wines on show that day. A huge success for us, easy to forget just how gorgeous it is - firstly it is so very savoury, forget the cherry fruits, it's more like Xmas cake, rhubarb, forest floor, nettle and nutmeg. When the glass is empty the aromas persist. This is Grand stuff, the stuff of deluxe cuvee, truly epic. And a dinner wine too. A cunning counsel for you - don't serve it too cold, err on the cellar-temperature side. March 2022. Of course the whole Billecart range is exceptional and impressive but the 'basic NV is a STEAL! Seriously, super-tight with Silex and citrus, grippy and bracing. On best-ever form.

mature and complex NV

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

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. I agree with Alistair Cooper MW, as below. "baby brother to Clos St-Hilaire" (only £300 cheaper!!!). I've always loved Sous Bois but the current release sees it "on fine mid-season form" as Bertie Wooster might say. Tasting it recently (March 2022) was like a flashback to a recent tasting at Krug. This is a wine certainly head and shoulders above its status and price. Billecart launched it with ambition, and they have over-delivered. Utterly charming. jancisrobonson.com 17+ "A baby brother to Clos St-Hilaire, 100% barrel-fermented. One-third of each variety from selected parcels – older, lower-yielding parcels tend to be chosen for the Sous Bois. 52% grand cru grapes, 16% premier cru (across the whole portfolio; their Meunier isn’t grand or premier cru). One-third reserve wine. Malo blocked. Long lees-ageing (6–7 years). Slightly oxidative style – the most oxidative they make. A richer mouthfeel as well as real bite. A savoury and yeasty note on the nose – almost slight Marmite (yeast extract). The oak is very well integrated and just frames the wine – the subtle note of spice comes in on the finish – slightly cedary note? (AC)"

Famously delicate and sexy pink

Entirely handpicked in the morning, cooled and directly pressed and fermented separately in stainless steel. Pinot Noir macerated briefly to give light salmon color.Second fermentation in bottle for 18 months in temperature controlled cellars.

Precision, pleasure & elegance is what I always associate with Billecart Salmon. And in a vintage as fabled as 2008, these hallmark traits are revealed in greater detail. The Billecart Vintage 2008 is pure joy, tiny, steady bubbles stream through wild gold in the glass. The nose is filled with baked russet apples, waxy lemons and the golden crumb of cherry crumble, all supported by the noble Pinot vinosity of Grand Cru terroir. The palate is a roasted medley of peach, Red Macintosh and white cherry, very seductive, very classy. Pinot noir leads the mid palate, earthy and richly textured, with the hallmark tension of the vintage extending the palate with an electric Cotes des Blancs, mouth-watering tang. The mousse is silky and seamless, the finish is tart tartin with saffron flecked Chantilly cream. The wine has benefitted from time in bottle, drinking beautifully now and is fit for a Royal Christmas table.

Decanter Review: "Four Stars, 16.5 / 20. Ripe Pinot fruit, a hint of spice, incisive, Chardonnay-led freshness. More precise thanks to a lowered dosage of 8g/l. Exemplary." Michael Edwards July 2011.

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

Decanter Review: "Four Stars, 16.5 / 20. Ripe Pinot fruit, a hint of spice, incisive, Chardonnay-led freshness. More precise thanks to a lowered dosage of 8g/l. Exemplary." Michael Edwards July 2011.

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, Sometimes, a half-bottle of champagne is all you really need, in which case, we have you sorted with this.

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.

This Brut Rosé is made almost exclusively from Pinot Noir grapes from the Montagne de Reims region, and from Premiers Crus and Grands Crus. Just 10% of Chardonnay from the Cotes des Blancs rounds out the blend. Seriously fruity.

The Bollinger family acquired majority ownership in 1973, they invested in the estate, adding to vineyard holdings. The wines are aged on the lees for a minimum of 24 months. Cab franc, Chardonnay and Chenin Blanc, complex notes of vanilla and honeysuckle. A fine mouse with vibrant and refreshing citrus notes.

The vineyards of Cumieres are famous for their Pinot Noir, which is what makes this Rosé so tasty.

Aged for 2 years this Pinot based Cremant has Berry fruit and toasty aromas. The palate shows yeasty biscuit, very champagne like. Good value.

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.