Club

As we are in the middle of winter and spending more time indoors, we decided to partner up with our foodie friends from Food Creative and Truffle Melbourne to bring you two fantastic dishes to go with our wines this month. First up is a gorgeous producer from a tiny village known as Talus Saint-Prix (at the base of the Côte des Blancs) called Jeaunaux-Robin. We loved their 'Le Dessous de la Cabane' Rosé assemblage which is juicy, flinty and filled the ripe mandarin and red fruits. Our Chef de Cuisine, Emma Rosen, chose a Ravioli filled with earthy potato...

This month we look at two producers coming from two different villages. Each of the villages provides a typicity to the wine in our theme - Mono Cru. We have Mouzon-Leroux from the Grand Cru village of Verzy and Etienne Calsac (based in Avize) showing us his 100% chardonnay from a parcel he owns in the 1er Cru village of Bisseuil - 'Les Rocheforts'. We look at why the champagne tastes a certain way from each are and discuss the differences between a single village versus a multi-village champagne which is commonplace amongst the most esteemed and larger houses such...

Get strapped in for another sensational month of champagne. This month we geek out on 'yeast' strains and look at the two natural growers using indigenous yeast to create their champagne. You may ask, what is the difference? Well, in the video we get into the difference between industrial yeast, which is packaged in a lab and used to secure the second ferment. This has been the norm for champagne producers across the region, however as time and biological engineering has progressed, growers are able to zone in on the strains that exist in the vines. This is exactly what...

A vintage is a moment in time. A snapshot of one season. There are technically two rules in the appellation of Champagne that allow a cuvée to be declared as a vintage: