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The Champagne Region
The Champagne Region
The Champagne region of France is a landscape of elegance and heritage, divided into four principal subregions, each with its own character and style.
Côte des Bar: Rolling hills with clay-limestone soils produce Pinot Noir with richness and fruit-forward charm.
Côte des Blancs: Famed for its chalky slopes, this area is home to elegant, mineral-driven Chardonnay.
Montagne de Reims: Forest-capped hills yield powerful, structured Pinot Noir.
Vallée de la Marne: With diverse soils, this region is celebrated for expressive, fruity Pinot Meunier.
These terroirs, combined with strict rules on grape varieties, yields, and ageing times, ensure every bottle bearing the Champagne name meets the region’s exacting standards. Wines must pass a formal tasting by a regional committee before release to guarantee quality.
Adding another layer of distinction, the historic Échelle des Crus, or “ladder of growth,” classifies Champagne’s villages and vineyards according to their prestige and potential. Villages are ranked as Grand Cru, Premier Cru, or Autre Cru, based on soil composition, microclimate, historical reputation, and the calibre of wines produced. Only 17 villages hold Grand Cru status, making these wines among the most sought-after in the world.
Champagne Types
Grand Cru
Grand Cru represents the highest classification in Champagne, reserved for the region’s most esteemed vineyards based on their reputation and historical significance. These vineyards benefit from exceptional terroir—a combination of soil, climate, and exposure—ideal for producing the finest grapes, resulting in Champagne of exceptional quality and distinction. Wines from Grand Cru vineyards are often regarded as the pinnacle of the region’s offerings, reflected in their prestige and premium pricing. Of the 17 Grand Cru villages, 11 are located in the Montagne de Reims and six in the Côte des Blancs.
Premier Cru
Premier Cru is the second-highest classification in Champagne, awarded to vineyards recognised for their quality, reputation, and historical significance. These vineyards benefit from favourable terroir capable of producing grapes that yield high-quality Champagne. However, not all Premier Cru Champagnes are identical, as terroir and winemaking techniques vary between villages. The classification is reviewed every ten years to reflect the current standard of wines produced in each location. Only Champagnes blended from grapes grown in a designated Premier Cru parcel or commune may carry the Premier Cru designation. Out of the 319 vineyard communes in the Champagne region, just 44 have been awarded Premier Cru status.
Autre Cru
Autre Cru – As part of the Échelle des Crus system, Autre Cru represents the entry-level classification for Champagne. These vineyards possess good terroir, though not to the same exceptional standard as Grand Cru or Premier Cru sites. The designation is given to villages with only a minority—or none—of their vineyards classified as Grand or Premier Cru. Champagnes from Autre Cru vineyards are of solid quality but generally offer less complexity and ageing potential than those from higher-ranked vineyards.
Champagne Styles
Brut Nature / Zero Dosage
Brut Nature / Zero Dosage Champagne in its Brut Nature, or Zero Dosage expression, offers a very dry profile with less than 3g of sugar per litre. Crafted from a blend of Chardonnay, Pinot Noir, and Pinot Meunier grapes, it reveals crisp, fruity flavours that make it an excellent apéritif. It pairs beautifully with seafood such as sushi or oysters, light cheeses, pâté, and appetisers like cured meats and canapés.
Extra Brut
Extra BrutChampagne in its Extra Brut expression presents a dry profile with slightly more sweetness than Brut Nature, containing less than 6g of sugar per litre. Made from Pinot Noir, Chardonnay, and Pinot Meunier grapes, Extra Brut Champagne serves as both an elegant apéritif and a refined partner to rich, flavourful dishes such as foie gras, salty delicacies like caviar, oysters, or sushi, and savoury cured meats.
Brut
BrutChampagne in its Brut expression is one of the most popular forms, offering a fairly dry wine with a touch of sweetness and less than 12g of sugar per litre. Blended from the same grapes as Brut Nature and Extra Brut, it is versatile and pairs gracefully with dishes that are not overly sweet, including sweet, salty, and mature cheeses, oysters, and fried foods.
Extra Sec
Extra Sec
Champagne in its Extra Sec expression is slightly sweeter than Brut, containing 12–17g of sugar per litre. Combining fruit, floral, and mineral notes with a hint of sweetness, Extra Sec Champagne pairs well with spicy dishes such as Mexican or Thai cuisine, grilled or roasted meats, shellfish including scallops or crab, brie or blue cheese, and fried foods like spring rolls or tempura.
Sec
Sec
Champagne in its Sec expression reveals a semi-sweet character, containing 17–32g of sugar per litre. Sitting between Extra Sec and Demi-Sec, it provides a balanced option for those seeking a gentler sweetness. Sec Champagne pairs elegantly with foods that are not overly salty or sweet, enhancing aged cheeses, rich pâtés, and lighter desserts such as custards or fruit-based tarts.
Demi-Sec
Demi-Sec
Champagne in Demi-Sec expression offers a noticeably sweet profile, containing 32–50g of sugar per litre. It combines ripe fruit flavours such as pear, apple, and stone fruits with a creamy texture and balanced acidity. Demi-Sec Champagne pairs beautifully with richer desserts like chocolate pastries, crème caramel, fruit-based desserts, or mildly spiced dishes, providing a sweeter alternative to Sec for those who enjoy indulgent sparkling wine.
Doux
Doux
Doux Champagne is the sweetest style, with around 50g of sugar per litre. Known for its high sweetness, fruity notes of citrus, apple, pear, and white peaches, and a creamy texture, it maintains a good balance of acidity. Flavours of biscuit, toast, and a hint of honey add complexity, while the finish is crisp and clean. Doux Champagne is best enjoyed as a dessert wine paired with rich or sweet desserts.
Grape-Specific and Special Styles
Grape-Specific and Special Styles
Blanc de Blancs
Blanc de Blancs Champagne is made entirely from Chardonnay grapes. Known for its delicate, refined, and elegant character, it displays high acidity, a light body, and aromas of citrus and white flowers, with flavours of green apple, pear, and a hint of brioche. Made using the traditional bottle-fermentation method (Méthode Champenoise), it pairs beautifully with seafood and oysters.
Blanc de Noirs
Blanc de Noirs Champagne is produced exclusively from black grapes, typically Pinot Noir or Pinot Meunier. Full-bodied and complex, it shows notes of red fruits such as strawberry and raspberry. Blanc de Noirs Champagne pairs well with red meats, strong cheeses, and dark chocolate.
Rosé
Rosé Champagne is created by blending red and white wines or by leaving red grapes in brief skin contact. Characterised by its delicate pink hue, crisp acidity, and red fruit flavours, it pairs beautifully with seafood, poultry, and fruity desserts.
Organic
Organic Champagne is made from grapes grown without synthetic pesticides or fertilisers, using the traditional second fermentation in the bottle. Typically fresh and vibrant with bright acidity and fruity aromas, it pairs well with seafood, poultry, and vegetables.
Vegan
Vegan Champagne is produced without animal-derived fining agents such as isinglass or casein. The production follows traditional methods, resulting in Champagne with the same citrus, apple, bread, and effervescence notes as conventional Champagne. It pairs well with seafood, vegetables, poultry, and vegan dishes.
Champagne - Quick Pick
Summary Table
| Champagne Style | Sugar Content (g/L) | Flavour Profile | Food Pairings |
|---|---|---|---|
| Brut Nature / Zero Dosage | <3 | Very dry, crisp, fruity, high acidity | Sushi, oysters, light cheeses, pâté, cured meats, canapés |
| Extra Brut | <6 | Dry, crisp, fruity, slightly more body than Brut Nature | Foie gras, caviar, oysters, sushi, cured meats |
| Brut | <12 | Fairly dry, balanced, versatile | Sweet, salty, and mature cheeses, oysters, fried foods |
| Extra Sec | 12–17 | Medium-dry, fruity, floral, mineral | Spicy dishes (Mexican, Thai), grilled/roasted meats, shellfish, brie/blue cheese, spring rolls, tempura |
| Sec | 17–32 | Semi-sweet, balanced, softer sweetness | Aged cheeses, rich pâtés, lighter desserts (e.g., tartlets, fruit-based desserts) |
| Demi-Sec | 32–50 | Noticeably sweet, ripe fruit flavours, creamy texture, balanced acidity | Rich desserts (tarts, chocolate pastries, crème caramel), fruit desserts, mildly spiced dishes |
| Doux | >50 | Sweetest, fruity (citrus, apple, pear, white peach), creamy, subtle honey notes | Sweet or rich desserts, pâtisserie |
| Blanc de Blancs | Varies | Elegant, delicate, citrus, white flowers, green apple, pear, hint of brioche | Seafood, oysters |
| Blanc de Noirs | Varies | Full-bodied, rich, complex, red fruit (strawberry, raspberry) | Red meats, strong cheeses, dark chocolate |
| Rosé | Varies | Crisp, fruity, red fruits (strawberry, raspberry, cherry), elegant acidity | Seafood, poultry, fruity desserts |
| Organic | Varies | Fresh, vibrant, bright acidity, delicate fruit aromas | Seafood, poultry, vegetables |
| Vegan | Varies | Similar to traditional Champagne: citrus, apple, bread, bubbles |
Our Winemakers
Vineyard Director
Jane Carell
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Cellar management
Sam Carell
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Lab analyst
Tim Jonhson
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