Prince de Lise Blanc de Blanc Brut

Burgundy, France

Baron Jacques Blanc de Blanc Brut

Baron Jacques

An organic blanc de blancs from Burgundy, made from 100% Chardonnay by the traditional method with a minimum of nine months in bottle. Expressive aromatics of flowers and citrus lead into a well-structured, balanced palate carrying brioche and fresh butter. Light, crisp and fun, with a gentle complexity that punches above its station — a proper alternative to Champagne when the occasion is more Tuesday than anniversary.

$26.00

6 for $130

Villers-Marmery, Montagne de Reims, France

Sadi Malot Terre d'Origine 1Er Cru BDB

Sadi Malot

A grower Champagne from Villers-Marmery Premier Cru in the Montagne de Reims, made from 100% Chardonnay grown on chalky-limestone soils. The base blend is topped up with a share of Sadi Malot's own solera reserve, a perpetual blend the family has been feeding since 1982, then bottled without fining. Pale with green reflections and a fine, steady mousse, it opens on wet chalk, oyster shell and fresh bread before moving into orange and clementine fruit jelly, honey and acacia flowers, with a smooth, lemony attack and a rich, long finish.

$116.00

6 for $626.40

Bouzy Grand Cru, Champagne, France

Paul Bara Brut Reserve Champagne

Champagne Paul Bara

The signature cuvée of Paul Bara, one of Bouzy's rare récoltants-manipulants — growers who make Champagne only from their own grand cru fruit. 80% Pinot Noir with 20% Chardonnay off Bouzy's deep chalky subsoil, fermented in stainless steel with no malolactic conversion and aged on the lees. Light yellow-gold with a fine, abundant mousse: ripe fleshy fruit and Mirabelle plum open into spice, honey, bergamot and orange peel, with yellow peach and a subtle peppery note on a fresh, mineral palate.

$112.00

6 for $604.80

Fleurieu Peninsula, South Australia, Australia

Troppo Sparkling 2021

Unico Zelo (Troppo range)

A crisp, brut-dry Blanc de Blancs made entirely from Chardonnay grown on an elevated, exposed site in South Australia's Fleurieu Peninsula. Made using the Charmat (tank-fermented) method rather than traditional bottle fermentation, it carries a fine, persistent bead, plenty of regional minerality and a tangy green apple and lemon character with a touch of orange blossom. Built to be poured young and chilled, not cellared.

$25.00