French Sparkling Wine

The Cabernet Franc, Grolleau and Pinot Noir are fermented separately. After blending refermentation takes place in the bottle and the wine is then aged on its lees for over a year.

A very fine, pale pink hue, the nose is enticing, full of peachy fresh fruit, nuanced with early tinges of honeycomb, and some red fruits sprinkled with mint. Absolutely packed with vivacious fruits held up by a lively acidity. Delicious hints of strawberry and cream, sprinkled with notes of black pepper on the palate. Harmonious and polished, this beautifully crafted sparkling wine has a vibrant, lively mousse.

The Chenin, Cabernet Franc and Chardonnay are fermented separately. After blending refermentation takes place in the bottle and the wine is then aged on its lees for over a year.

Crisp and refreshing, vibrant and delicate, this sparkling wine is worth going out of your way to try. Light straw colour, minerally aromas with notes of apple and peach on the nose. Lemon, apple and pink grapefruit on the palate. The mousse is elegant and refined and there is plenty of crisp acidity. The finish is long and dry with attractive biscuity notes.

100% Chenin with vines grown on clay and limestone. 3 year secondary fermentation in bottle. 10-15 years ageing potential.

A vinous toffee apple - clever use of residual sugar never feels ‘sweet’ and racy acidity is present in abundance.

Francois et Julien Pinon

The wine on which Domaine J.Laurens built it’s reputation and a delicious and serious alternative to Champagne. In the glass, this Crémant is brilliant with a pleasantly gentle fizz. Bright and citrusy, with just a hint of yeasty savouriness overlaying the lovely sweet fruit.

Manually harvested, the grapes are then pressed in a pneumatic press and then transferred to refrigerated vats overnight to allow the sediment to settle. The fermentation starts naturally in the vat and is allowed to continue until the alcohol reaches about 6% . After a light filtration, the wine is bottled and the fermentation goes on, generating the C02 that forms the bubbles until the yeasts are actually killed by the pressure in the bottle (4 bars).

The bottles are then disgorged to remove yeast.

Nice pink color, subtle red fruit aromas. Nice attack, with a slight foam and bubbles. Its sweetness and its delicate aromas make it the perfect aperitif or dessert wine.

Manoir du Carra

Dry-farmed Grenache from the slopes of Wellington, the early picked grapes are gently pressed and the juice allowed to settle for 24 hours before decanting. The wine was racked and naturally fermented in tank, then transferred to bottle to complete the fermentation. No dosage added.

A pale coral pink colour from just a few hours in the press. Fresh, vibrant red berry and citrus fruit aromas with lightly yeasty notes. Bright and refreshing with tangy cherry and plum fruit balanced by crisp acidity.