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.

Ruinart’s flagship wine embodies the purity of the Chardonnay grapes from which it is made, primarily with Premiers Crus from Côte des Blancs and Montagne de Reims.

Ruinart’s flagship wine embodies the purity of the Chardonnay grapes from which it is made, primarily with Premiers Crus from Côte des Blancs and Montagne de Reims.

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.

Deep coloured, the wine exhibits dark ripe fruit characters as well as truffle, spice and subtle toasted oak on the palate. A fulsome, structured and well rounded Pinot Noir with a soft acidity and generous mouthfeel

Barrel-fermented, with reserve wines from their perpetual solera. Strikingly intense for an English sparkling wine, deep gold, deep flavour, brave and shameless oxidative character puts it up there with the best. A grand dinner wine, indeed a de facto fine wine. This is clearly as they say "next level" locating Danbury firmly as the brightest star in the firmament of English wine. Only 3000 bottles produced. Jancis Robinson OBE MW 17/20 60% Pinot Noir, 40% Chardonnay. Sparkling wine based on 2018, their first. (The next cuvée is slightly less Chardonnay.) ‘We’re not ashamed of ripeness’, they say. It will be more than 12.5% alcohol and will probably be labelled as 13%. Only 4.5 bar pressure. Release planned for September 2024. No malo and no SO2 added. 3,000 bottles. "Deep golden straw colour. Really quite a rich, ripe nose of stewed apricots that's slightly at odds with the high acidity on the palate but it certainly makes a statement! Markedly gentle bead. Bone-dry finish. Dosage (5 g/l in the sample I tasted in September 2022) is well judged. No hint of excess sweetness. Well done!"

Virginia Willcock’s interest in winemaking began in Perth, where as a teenager she assisted her father on a small vineyard. Her experience led her to the Margaret River, and today she is one of Australia’s most-awarded winemakers. Margaret River’s rich sunshine enriches the Chardonnay grapes with intense flavour. Cool nights chase sun-filled days that encourage a neat stroke of acidity that perfectly rounds each sip. Expect notes of lemon and tropical fruit, with a touch of ginger and a fresh hint of minerality on the finish. Its rounded texture and touch of acidity make it a fantastic match for seared scallops.

Ripe red fruits and spice flavour shaped by the dominant Pinot Noir, and plenty of reserve wine. Wonderfully fresh and crisp, Chardonnay the tempering hand.

"The wine is a vibrant blend delineated from the region’s cooling fog and warm afternoon sunshine to allow balanced ripening of lush varietal flavors and natural acidity that can be derived from our venerated vineyards." - Paul Hobbs Winery

"Fresh, clean, cool-climate style Chardonnay. A mélange of citrus and tropical fruit with a creamy texture from some expert oak handling. Chablis with attitude. "Matthew Stubbs MW

Perhaps the best known vineyard in the Saint Romain appellation, this shows a little oak on the nose with very good concentration and flashes of citrus. The palate too shows some toastiness with a sweet frame and the whole is very juicy with good energy. Long and concentrated with a silky finish. Alain Gras is the reference point for St-Romain. This extremely steep village was considered part of the Hautes Côtes de Beaune until 1947. The vineyards are set back from the main Côte and mostly at higher elevation and have unquestionably improved in quality by the changes in climate and no longer struggle to reach full physiological maturity. The domaine covers 12 hectares with 8ha being planted with Chardonnay and 4ha to Pinot Noir. There are 42 separate parcels but Alain prefers to blend the grapes into one cuvée.

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.

Las Condes Chardonnay has a fruity nose with a smokiness and fresh pineapple and banana fruit. On the palate the tropical fruit is met by a smooth, creamy mouth-feel and balancing acidity.

Decanter 95/100: "multi-layered and intensely flavoured with freshly baked bread, spiced white peach, and tangy acidity... very engaging and accomplished". Jancisrobinson.com 17.5 "very confident". Roederer's superb cool-climate California estate, since the 80s and on best-ever form now.

Tom Stevenson - Top Ten Best Bargains "Lovely biscuity fruit and excellent acidity are the key to this cuvee's consistent quality and impressive potential longevity. One of Champagne's best-kept secrets."

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)"

A new cuvée for 2020 from our favourite Champagne House, and created by new MD Benjamin Fourmon who says, 'from the start I set out to create an extra-pure, sugar-free and very expressive champagne. We chose the exceptionally fresh 2013 vintage and aged it for 72 months to produce roundness, power and perfect balance. 35% Pinot Noir, 35% Chardonnay, 30% Pinot Meunier. Reserve wines constitute 24% of the blend, Dosage 0 g/l. Disgorged '2020'.

Charles Heidsieck Blanc de Blancs is a pale, crystalline gold colour. The nose is characterised by aromas of mature Chardonnay; white peach, candied citrus with notes of lime, honeysuckle and fresh hazelnuts giving way to subtle hints of tangerine and lemon. On the palate, the Blanc de Blancs bears all the hallmarks of a Charles Heidsieck Champagne: boldness, generosity and elegance. Embracing yet light, it displays appealing mineral, slightly salty, iodine notes, and has a silky, creamy texture – unexpected from a Chardonnay – that leaves a lasting impression.

This is a zippy, ripe Chardonnay from cool, premium Margaret River, shot through by elegant minerality.

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. A classic Champagne with orchard fruits and spice aromas.

A classic rich traditional style Chardonnay and Pinot Noir Blend from Argentina, with raisin and biscuit notes. Where fresh air and crisp spring water reign king, give the wine a refined character hard to recreate in other regions!

Something of Pouilly-Fuisse in the style here, a banana-custard rich nose, but on the palate linear, mineral and refined. Elegant, broad and complex, so unlike other English chardonay. Super-premium estate sited in the warmest, driest corner of England, near the coast and Malden (of posh salt fame). This south-facing ridge enjoys an exceptionally long warm growing season - so rare in England. Our old friend John Atkinson, Master of Wine, who is an expert on cool-climate viticulture, is enthusiastically involved. Winemaker is Liam Idzikowski who boasts long experience in English wine-making; backed by owners the Bunker family, the winery is an astonishing no-expense-spared jewel in the crown for English wine.

The cheerful wines of the Mâconnais befit the sunny disposition of its gentle slopes, its warm terracotta rooftiles and the rhythmic chirping of cicadas on summer evenings. This is an excellent entry-point to white Burgundy: soft and rounded Chardonnay showing green apple, lemon oil and almond notes. Unoaked to let the purity of the fruit shine through. This has a strong affinity with roast chicken and turkey.

The wine has a bright hue with a golden straw colour. It displays a refreshing nose of bright pear and peach blossoms with subtle lemon meringue and notes of freshly rolled oats. A full-bodied wine with great palate tension. Crisp apple and chalky citrus are infused with mild layers of Crème Brulé, spun sugar and floral potpourri. The flavours are vibrant, and the finish refined Vineyard This tiny, tree-lined vineyard is tucked away in the upper valley of the Vondeling farm, protected from harsh sunlight and extreme temperatures, allowing the grapes to ripen slowly. These moderate temperatures help preserve the grape’s natural acidity and fresh citrus aromas. The yields are kept low to eliminate stress in the vine and ensure good, uniform ripeness. The soil is made up entirely of well-weathered granite. Vinification All grapes are picked at optimum ripeness in the early hours of the morning. They are then packed into a cold room to be chilled further for processing the following day. The grapes are whole bunch pressed, which reduces the absorption of coarse phenolics and helps retain more of the grape’s natural vibrancy. The juice is not settled, but sent directly to 400-litre French oak barrels where spontaneous wild yeast fermentation takes place. No sulphur is added and the wine typically undergoes partial malolactic fermentation. The wine is matured on its yeast lees for 7 months after which it is blended to tank, then returned to barrel for a further 4 months. The wine spends 12 months in barrel before being blended to tank for a further 3 months for improved stabilisation before bottling

Mature and complex NV Harmony and purity combine together in this light and subtle champagne. Its blend is made up of Pinot Noir, Chardonnay and Meunier sourced from the very best sites of the Champagne region. It is the ideal partner to delight your guests on every occasion, both as an aperitif and throughout the entirety of a meal. The nose has maturity with a touch of floral freshness for this cuvée, which expresses aromas of fresh fruit and ripe pears. A full and precise flavour followed by a fine freshness and a rich bouquet bear witness to the ageing of this cuvée in the House’s traditional cellars.

Long-established star winery of Santa Barbara. Creamy vanilla, rich but all in balance. Impressive. Santa Barbara County Chardonnay is a beautiful example of the Au Bon Climat style. The flinty, stony aromas stand out while in the background is a hard spice note from sur lie barrel aging. There are notes of lemon-lime and soft vanilla.

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.

Lemony, bright fruit, with steely acidity. Pure and balanced.

Family estaste based in Beine near Chablis, with 50 hectares under vine. 100% Chardonnay fermented and aged in stainless steel tanks to retain freshness. Classic Chablis. Pebble dry, floral and vibrant. Great seafood wine, particularly oysters.

St Aubin has got to be one of the best value wines in Burgundy. This is a full-bodied, generous and precise wine. Easily accessible, it is the perfect accompaniment for aperitifs or a simple cooked meat (charcuterie), poultry or fish dishes.

Jasper Morris MW87-90/100 Also quite a pale colour. The bouquet is a little more pronounced in fresh raspberry fruit, pleasing rather than massive. Very stylish, with a good fruit acid balance. A fine and balanced Savigny without rusticity. Drink 2024 - 2028 Jasper Morris MW, InsideBurgundy.com (January 2023)

A lovely Burgundy white with notes of orchard fruits, citrus, and vanilla with crisp acidity. The Prudhon family is one of the oldest in the village of Saint-Aubin. The vineyard has been passed down through the generations and today, the domaine covers 15 hectares of vineyards, spread out over Saint-Aubin and its neighbouring communes Puligny-Montrachet and Chassagne-Montrachet.

Very attractive nose of white orchard fruit, pears even a hint of quince and a floral note. The same on the palate but with a sweet citrus note giving added juiciness. Subtle red apple fruit, full, perfectly balanced oak. Youthful but approachable right away. Fresh and vibrant, this is delicious, and great value!

Les Enseignères is one of those stealth values in the complex world of Burgundy. Its western border forms the eastern edge of Batard-Montrachet, and it is one of the rare spots in the Cote d’Or where a grand cru slopes directly down into village-level territory with no premier cru in between. The Prudhons own just shy of a hectare of quite old vines here between 30 and 80 years of age.

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."

ANTONIO GALLONI, MARCH 2022, SCORE: 93 "The 2015 Brut Blanc de Blancs marries textural intensity with a good deal of freshness. White pepper, dried herbs, chalk, mint and citrus make a strong opening impression. I especially like the energy and tension here, but there’s plenty of depth, too. I would give the 2015 a year or two in bottle, maybe more, as it is quite reticent in the early going. It, too, is seriously impressive for the year."Drink 2024-2034.

Alain Geoffroy's estate produces this old vine premier cru from the Beauroy vineyard, accepted as one of the region's best. This is a very classic style, with aromas of white flowers, tinged with honey and lemon and a rich, rounded palate with those benchmark flinty notes.

Alain Geoffroy's estate produces this old vine premier cru from the Vau Ligneau vineyard in the cooler far west of Chablis, accepted as one of the region's best examples of this vineyard. The vines are on Kimmeridgian soils, rich in minerals and oyster fossils. Crunchy green apple on the palate. Plenty of acidity to keep the palate fresh with a stony character on the finish. Appealing and ready now, perhaps best to drink this over the next two to three years. Geoffroy recommends pairing the wine with cooked oysters, fine poultry, veal escalope or cheese.

Great aromatic intensity on the nose,with tropical notes followed by floral scents; lemon, peach, grapefruit, elder flower, hawthorn and lime blossom. A whole, flowering fruit orchard to discover. The palate offers fine balance between the fresh attack and the long, fruity finish. Sniff the empty glass and you’ll find the aromas still there, as intense and lingering as ever! A perfect match for seafood whatever the occasion. Ideal with shellfish and smoked salmon.