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“Like its non-rosé sister, this easy-sipping summery fizz has all the right raspberry and strawberry notes to add to that lovely balanced fruitiness. Another Jaques Bruére with some proper age to it, that biscuitiness from it being made the same way as champagne is present and correct. Who needs pink champers when Cap Classique offers so much?”
“Very dry, sparkling Riesling from a maker often known to leave a little sugar in his wines. Not here though. Loads of fruit, searing acidity and with a slight lemon pith edge that helps keep everything nicely balanced. A little something for everyone here. Pop!”
“Seriously top drawer fizz without a top drawer price tag. Hazelnuts, peach, zesty lemon and posh vanilla cream will dance all over your tongue on pinprick bubbles. Now pat yourself on the back as you've just found an amazing Champagne hack.”
“Brioche bread used to be for dipping in coffee, now it's wrapped around every burger going. That bit of bakery is exactly the smell you get from this Champagne. There's no patty and sauce in this bun thankfully just; lemon curd, pear, lime zestiness and apricot. Not that we are doctors but this should be taken every evening before dinner, where possible.”
What better way to explore a world of fizz than with these six supreme sparklers? A top Italian Prosecco and a brilliant Champagne-method rosé from South Africa for starters. Then more bubbles made the Champagne way from Germany. And finally, two grower-producer Champagnes that never fail to exceed the highest expectations.
Champagne, Montagne de Reims
Chardonnay, Pinot Meunier, Pinot Noir
Mushrooms and Truffles
Salty and Savoury dishes
MEET THE PRODUCERS
David Levasseur is a steadfast nonconformist. His micro-grower Champagne house, which was established by his grandfather in the 1940s and which assumes its name from his father Albert, produces little more than 30,000 bottles per year from solely his own 4 hectares of vineyards spread over 18 plots around the villages of Cuchéry, Fleury-la-Rivière and Châtillon-sur- Marne.
These are organically farmed and certified for their high environmental value. Crucially the Marne Valley is a vital source of the wider region’s Pinot Meunier, as the minor blending grape thrives in the local area, and it is on Meunier that David unusually bases most of his wines. Here in the heart of the Montagne de Reims national park, David has embarked on a sensory journey to shine a light on the terroir of Champagne.
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