The Sunday Times Wine Club Style Champagne Brut Reserve NV
Champagne
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Enjoy a fine Champagne to celebrate The Sunday Times Style, a magazine informing and entertaining readers for the last 30 years. All from Premier Cru vineyards and a fine family estate, the fizz offers creamy ripe fruit with a toasty complexity.
£25.60 per bottle£32.00
Save £6.40
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Wine Details
- White - Dry
France- Mid Gold
- Chardonnay-based blend
- 9.375 Units
- Vegan
- 12.5% ABV
- 750 ml
- Vegetarian
- 31 December 2030
Flavour Profile
Tasting notes
Gentle mousse, ripe peach and apricot, toasty complex length
Allergy information
Contains Sulphites
The Story Behind the Bottle
Readers of The Sunday Times will be very familiar with the paper’s much-loved Style magazine. To celebrate 30 years of its publication, The Wine Club requested one of the top family Champagne houses to blend an exclusive cuvée. This is from Paul Goerg, located in the heart of the Côte de Blancs. The cellar was established in 1950 and has access to the fruit of over 120 hectares of vines, mostly in the superior Vertus region, known for the richness of its Chardonnay. The best grapes were selected, all from Premier Cru slopes, and vinified using a combination of traditional expertise and the latest technology, to produce a top-quality Champagne, while three years ageing on lees lends it a delicious biscuity character and creamy richness.
Readers of The Sunday Times will be very familiar with the paper’s much-loved Style magazine. To celebrate 30 years of its publication, The Wine Club requested one of the top family Champagne houses to blend an exclusive cuvée. This is from Paul Goerg, located in the heart of the Côte de Blancs. The cellar was established in 1950 and has access to the fruit of over 120 hectares of vines, mostly in the superior Vertus region, known for the richness of its Chardonnay. The best grapes were selected, all from Premier Cru slopes, and vinified using a combination of traditional expertise and the latest technology, to produce a top-quality Champagne, while three years ageing on lees lends it a delicious biscuity character and creamy richness.
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