Champagne

Champagne retains its status as the unequivocal leader. The region's chalky soil and marginal climate collectively form an optimal setting for the production of relatively neutral, high-acid base wines, which, through the intricacies of secondary fermentation, metamorphose into the esteemed elixir known as Champagne. Notably, Champagne stands as one sector within the wine domain that is notably steered by global brands, akin to the landscape of the spirits industry. It is imperative to recognize that while spirits are relatively economical to produce, the production of Champagne is marked by significantly high costs, with land valuations exceeding €1 million per hectare. Consequently, an effective benchmark for evaluating the calibre of a bottle of Champagne resides in discerning the allocation of expenditure towards marketing efforts. It follows that the residual outlay likely implicates the procurement of grapes, a factor that, contrary to the stance advocated by leading entities, undeniably influences quality.

Champagne is the liquid gold of the wine world, including the very best Premier to Grand Cru examples. Whilst there are plenty of challengers, Champagne remains the undisputed champion of the sparkling wine regions. The chalky soils and marginal climate constitute the ideal environment for making the relatively neutral, high-acid base wines through the second fermentation into the liquid gold we call champagne.

Champagne Collet
With its elegant Art Deco packaging, Champagne Collet is evocative of the Belle Epoque era from when it was established. It is the oldest cooperative in Champagne, dating back to 1921. Since its inception, Collet has created Champagnes of character with authenticity, elegance and great finesse. Located in Aÿ in the heart of the Champagne region, Collet represents some of the finest growers and mainly sources from vineyards based on Premiers and Grands Crus sites. Each cuvée reflects the diversity of the region’s terroirs and has been masterfully blended to suit gastronomic cuisine.

Champagne Duval-Leroy
Champagne Duval-Leroy was founded in 1859 with the alliance of the Duval and Leroy families and has subsequently been passed down for six generations. It is one of the last remaining independent, family-owned Champagne Houses today. In 1991, Carol Duval-Leroy took over and today successfully leads the house with her three sons, Julien, Charles and Louis. Carol Duval-Leroy is the first and only woman to date to be appointed president of the Association Viticole Champenoise. Certified HVE3, the family is firmly committed to sustainable development in the vineyards and the cellars under the watchful eye of Chef du Cave Sandrine Logette-Jardin. Based in Vertus, in the heart of the Côte des Blancs, they create distinctive Champagnes of finesse and elegance while capturing the essence of the terroir of their 200-hectare estate, which comprises 40% of Premier and Grand Cru villages in the Côte des Blancs and in the Montagne des Reims.

Champagne Bernard Remy
Champagne Bernard Remy is in the small town of Allemant, nestled on the edge of the Côte des Blancs, famed for its white grape vineyards. With 11 hectares of vines throughout the Champagne region, this family-run Champagne House has an exceptionally vast range of crus, terroirs and grape varieties, from which they produce fine, elegant and subtle Champagnes. In 1968, Bernard Remy bought his first vines in the village, and since then, they have gone from strength to strength. His son Rudy, who started working for the family business in 1996, took over the reins in 2008 under the watchful eye of Bernard. After much domestic success, they are branching out into international markets, and we are delighted to add these stylish, award-winning Champagnes to our portfolio.