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Made from 100% Chardonnay and aged for two years on the lees, this traditional method fizz is fresh, pure and elegant.
According to the website, New Zealand methode traditionelle specialist and Champagne-maker, Daniel Le Brun, launched his wholly family-owned wine producing business in July 1999, utilising the same processes perfected by his Champagne-making family in France over the last 12 generations.
The results are very impressive; green apple fruit, creamy texture and hints of yeasty autolytic brioche. Very Good and will only improve with age.
Drink as an aperitif on a hot summer's day or with light seafood starters.
Ramon Bilbao Dinner at Cambridge Hotel du Vin
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