Review- Legrand-Latour

Did you know that Champagne terroir is bursting with fossil seashells? In the so-called eocene period, most of the region was part of a tropical (!) ocean that covered the north-east of France. Although this was 56 to 33.9 million

Review- Nowack

A new rockstar has entered the champagne stage and his name is Flavien Nowack. Everywhere

Prestige cuvées- the favourite kid of the big houses

All parents have a favourite kid. That one child that’s the most special, beautiful and talented of all. Fine, this may not be true for actual children (I wouldn’t know), but it’s a good way to describe prestige cuvées. You probably know a couple of them already. Cristal by Roederer, Dom Perignon by Moët et Chandon: they’re the bubbly business

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Review- Legrand-Latour

Did you know that Champagne terroir is bursting with fossil seashells? In the so-called eocene period, most of the region was part of a tropical (!) ocean that covered the north-east of France. Although this was 56 to 33.9 million years ago,

Review- Nowack

A new rockstar has entered the champagne stage and his name is Flavien Nowack. Everywhere I went, people mentioned his name: Aline of Au Bon Manger, David Léclapart, his partner in crime Ale Muchada, Niek the sommelier of the Klepel, and the

Review- Aurélien Lurquin

Great champagne is made in the vineyard, not in the cellar. It’s something the greatest of great natural champagne producers seem to all agree on. One of them is Aurélien Lurquin, champagne producer in Romery in Valée de la Marne. When I

Review- Thomas Perseval

Honey. Melted honey. That’s what I think about when I hear the name Thomas Perseval. I first tasted his champagne Le Village in Au Bon Manger (where else, seriously) and the world around me just disappeared. That’s usually a sign of extremely

Review- Marie and Olivier Horiot

“Le sol est roi!” (= the soil is king). That’s the motto of Marie and Olivier Horiot, who only needed to make one Soléra to turn me into a fan. And even though I’ve only tasted two of their champagnes, I’m officially

QUOTE OF THE MONTH

“There are 50,000 molecules in champagne, of which 5,000 are known to mankind. Who are we to say that we know champagne?”

Hervé Jestin- chef de cave Leclerc Briant